I saw some really delicious mushrooms at the grocery store, so I decided to make one of my favorite dishes, Chicken Marsala. I used a stainless steel casserole pan instead of a non-stick pan this time and it was pretty amazing... no sticking!
I also found it incredibly easy to pound the chicken into a thin patty with the rolling pin. I actually pulverized the first piece...ooops. By putting the chicken between 2 pieces of saran wrap and hitting it with a rolling pin, I was able to pound out the chicken in no time.
Also, since I served the chicken Marsala with some homemade semolina egg pasta, I found that there was not enough sauce, so you may want to make some extra sauce.
Ingredients
1/4 cup all-purpose flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
2 tablespoons olive oil
1 cup sliced mushrooms
1/2 cup sliced onions
1/2 cup Marsala wine
1/4 cup cooking sherry
1. Mix the flour and spices together. Then, dredge the chicken pieces in the flour mixture.
2. Add 2-3 T of olive oil in a pan. When the oil gets hot, place the chicken in the oil and pan fry both sides until lightly browned. Then, remove the chicken and set aside.
3. Without cleaning the pan, deglaze with the Marsala wine and reduce by 1/2.
4. Add the cooking sherry, mushrooms and onions to the mixture and stir.
5. Add the chicken back into the pan, cover and cook for about 4 minutes. Turn the chicken and cook for another 4 minutes.
6. During the cooking process, the sauce will thicken. Serve with pasta, potatoes, or rice.
I also found it incredibly easy to pound the chicken into a thin patty with the rolling pin. I actually pulverized the first piece...ooops. By putting the chicken between 2 pieces of saran wrap and hitting it with a rolling pin, I was able to pound out the chicken in no time.
Also, since I served the chicken Marsala with some homemade semolina egg pasta, I found that there was not enough sauce, so you may want to make some extra sauce.
Ingredients
1/4 cup all-purpose flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
2 tablespoons olive oil
1 cup sliced mushrooms
1/2 cup sliced onions
1/2 cup Marsala wine
1/4 cup cooking sherry
1. Mix the flour and spices together. Then, dredge the chicken pieces in the flour mixture.
2. Add 2-3 T of olive oil in a pan. When the oil gets hot, place the chicken in the oil and pan fry both sides until lightly browned. Then, remove the chicken and set aside.
3. Without cleaning the pan, deglaze with the Marsala wine and reduce by 1/2.
4. Add the cooking sherry, mushrooms and onions to the mixture and stir.
5. Add the chicken back into the pan, cover and cook for about 4 minutes. Turn the chicken and cook for another 4 minutes.
6. During the cooking process, the sauce will thicken. Serve with pasta, potatoes, or rice.