Chicken marsala recipes
- 4 Chicken breasts (skinless)
- 1- 20 oz. bottle of Marsala wine
- 2 oz. olive oil
- 1/2 c flour
- 1/4 tsp black pepper
- 1/4 tsp Salt
- 1/2 c butter
- 1 lb fresh mushrooms
- 1 bunch fresh parsley
- 1 cube of chicken bouilon
Time to completion:
60 - 70 minutes
The quantities for this chicken marsala recipe are good for 5 - 6 servings.
Slice the mushrooms. Cut up 5 branches of parsley without minus the stems.
Cut the chicken breasts into 1 inch thick strips .
Turn the burner on to medium temperature and put a pan on it. When the pan is starting to produce heat through, pour in the olive oil spreading it around until the pan is fully coated.
Make a pouder mixture by combining the flour, salt, and black pepper. Coat the chicken breasts with this flour mixture.
Pan the chicken breast strips. Flip them onto the other side when one side is golden brown. When both sides are golden brown, take them out and put them on a plate.
Pour in 10 oz. of Marsala wine and add the chicken bouillon cube. Add the sliced mushrooms. Start cooking and continuously add butter until the sauce begins to thicken.
If you want the sauce thicker add more butter and let sauce become a glaze.
When it is thick enough add over the cooked chicken breasts and stir the chicken into sauce. Add the chopped parsley.
Cook for about 10 minutes or until chicken is totally cooked.
Garnish everything with a blanched mushroom in lemon water and some chopped parsley.
Serve hot, immediately after preparing.
Mariana & Catalin
P.S. I hope you've enjoyed this marsala chicken recipe as much as my family had. Share your preferred marsala chicken recipes by writing me a small note.