Chicken Marsala
Beautiful and so delicious!
Servings
6people
Servings
6people
Ingredients
Instructions
  1. Preheat oven to 300 degrees.
  2. Heat 2 Tbsp olive in a large skillet (I love to use my Iron Skillet). Add onions and mushrooms. Cook 3 minutes, add minced garlic and cook another minute. Season with salt and pepper. Add 3/4 cup Marsala Wine and sauce until the wine has been mostly absorbed. Place these ingredients into a bowl and set aside.
  3. Cut chicken breasts from top to bottom so that they are each 2 thin breasts. Cover the breasts with plastic wrap and pound to 1/4″ thickness with a meat mallet or rolling pin. Sprinkle with salt and dredge in flour to coat.
  4. Heat 2 Tbsp butter and 2 Tbsp olive oil in a large skillet and brown both sides of chicken. Transfer breasts to a buttered 9 x 13 baking dish.
  5. Add 3/4 c Marsala Wine to the skillet and scrape and deglaze bottom of pan. Add 1 c broth and mushroom onion mixture. Bring to a boil and cook 3 more minutes. Add cream (optional).
  6. Pour mixture on top of chicken and bake 1 hour at 300 degrees.
  7. Serve over angel hair pasta, your favorite egg noodle or mashed potatoes. Better yet, make this ahead of time and serve 1-2 days later by reheating in a 250 degree oven.