Recipe – Chicken Marsala

Chicken Marsala crop

I made this with dish with my daughters recently and they said it was better than the diner. Hi praise indeed. The secret is a good bottle of Marsala wine. Don’t waste your money and time with the cheap stuff.

What You’ll Need

chicken breasts, organic, 1 breast per person

whole wheat flour, 3 tbsp

olive oil,  extra virgin, 3 tbsp

baby portabello mushrooms, sliced thin, 1 package

Marsala wine, good quality (a good liquor store will have it), 1 bottle

Salt & pepper to taste

To Prepare

  1. Poor your self a glass of wine.  Lightly pound chicken flat and coat chicken with salt, pepper and flour.
  2. Saute in fry pan over medium heat with olive oil for 3-5 minutes per side until they’re almost cooked through. Remove from pan and set aside.
  3. Saute mushrooms in same pan, with a drizzle of olive oil, tossing frequently for 2 minutes.
  4. Pour Marsala wine over mushrooms and cook for 5 minutes on low heat.
  5. Add chicken back to pan with mushrooms and continue to cook on low heat for 5 minutes. Turn chicken over and cook for 5 more minutes.  Repeat this process for 20 minutes more.
  6. Serve over whole wheat linguine or brown rice.  Bon Appetite :-)

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