Sunday, January 3, 2010

Chicken Marsala


1/4 cup flour (white or wheat)
1/2 tsp. salt - optional
1/4 tsp. ground black pepper
1/2 tsp. dried oregano
Skinless, boneless chicken - pounded 1/4 in. thick
4 T. olive oil
1-3 cups fresh, sliced mushrooms  (or more depending on your preference)
3/4 - 1 cup Marsala wine  (or more depending on how strong of a flavor you want)

Combine first 4 ingredients in a gallon bag.  Place chicken pieces in the bag and shake to coat with the flour mixture.

Heat olive oil in a large skillet over medium heat.  Place chicken in the skillet and lightly brown on both sides, but do not fully cook.  Remove chicken, add mushrooms and wine to the skillet.  Let mushrooms cook in the wine for a little while.  Add chicken back to the skillet.  Cover and simmer for 10 minutes, turning chicken once or twice, until chicken is fully cooked.

Great served with mashed potatoes or rice!

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