Chicken Marsala is a classic and scrumptious Italian dish. It is also easy to prepare. Serve it with a side of farfelle (bowtie) pasta for a more festive presentation.
We love this sauce, so I usually triple (yes, triple) the amount so we have plenty for pasta and bread dipping too.
4 chicken breasts, thinly pounded
salt, pepper, and dried basil (to taste)
½ cup olive oil
1 cup flour (for dredging)
2-4 shallots, minced
3 cloves garlic, minced
1 cup Marsala wine
4 tablespoons of butter
1 cup chicken broth
2 (4 oz) cans of mushrooms, drained
Season the chicken breasts with salt and pepper and basil. Heat olive oil in large saute pan over medium-high heat.
Dredge both sides of the chicken breasts in flour then shake off the excess flour. Saute the chicken in oil until lightly browned on both sides. Remove the chicken from the pan and set aside.
Add the shallots and minced garlic and saute until tender, about 3-5 minutes. Add the Marsala wine, butter, chicken broth, salt, pepper, and mushrooms. Cook for 5 minutes or until the sauce reduces by half, then add mushrooms.
Place the chicken back in the pan and cook until heated through.
Photo: Courtesy of mimikatzchen
© 2008, Andrea Thorpe. All rights reserved.