A Global Culinary Adventure!
Picture above shows Chicken Marsala, a savory dish made with thin cut chicken breast sautéed in a mushroom marsala wine sauce and served over a bed of fresh steamed spinach.
Chicken Marsala, one of my all time favorite meals. The wine sauce is easy to make and delivers a lot of flavor to the mushrooms and chicken. This Italian dish is traditionally served with pasta or potatoes, but can also be enjoyed with orzo, rice, or roasted vegetables. I hope you enjoy, Buon Appetito!
Reader’s Note: If you cannot find thin cut chicken feel free to butterfly cut a whole chicken breast (click here for instructions on butterflying chicken breast).
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Ingredients (Serving -4)
Our suggestions for side dishes include: pasta, orzo, rice, spinach, roasted vegetables, or seasoned potatoes.
Ingredients: (Thin Cut Chicken Breast, Marsala Wine, Mushrooms, Italian Flat Leaf Parsley, Butter, Olive Oil, Flour, Marjoram, and Salt & Pepper).
Steps 1 & 2: Season the chicken with salt and pepper. Using a large plate, combine the flour and marjoram, then coat the chicken with the mixture on both sides.
Step 3: Heat a large skillet pan with 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat.
Step 5: In the same saucepan, sauté the mushrooms until they have reduced half in size.
Step 6: Next, add the chicken, parsley, and wine to the pan. Bring to a boil and then reduce the heat to low. Cover with a lid and cook on low for 5-7 minutes.
Step 7: To thicken the sauce, transfer the chicken to a separate plate and add 2 tablespoons of butter. Stir and increase the heat to medium. The sauce should thicken within a few minutes. Add the chicken back to the sauce to reheat.
Garnish with fresh italian parsley and serve with your favorite side dish.