A classic Italian Chicken Marsala recipe is necessary for any Italian cook's recipe collection. This dish can be served with a number of accompaniments and is perfect aside (or on top of) the rice or pasta variety of your choice.
If you're a mushroom fan, this will become one of your favorite comfort food recipes.
Although the recipe doesn't call for it, I sometimes add a little garlic to mine, because I love both mushrooms and garlic.
Such a soothing and comforting dish!
Serve it with a nice Pinot Noir for a truly elegant dinner.
Prepare your chicken by cutting off excess fat and pounding with a meat tenderizer until about 1/4 inch thin. Pour your flour over a large flat dish or shallow pan for dredging.
Clean and slice the mushrooms, set aside. Prepare your pan with the olive oil and turn your burner to a medium-high heat.
When the oil in the pan is hot, dredge the chicken breasts on both sides with flour, dusting off any excess. Cook the chicken, turning once over until it is lightly browned. Remove from the oil and place on a plate (I usually put the plate in the microwave or oven to keep it warm.)
Drain most of the oil from the pan (leaving a thin layer to coat the bottom) and then add the sliced mushrooms. Saute them for about 3-4 minutes, until you see their juices begin to be released.
At this point you will add the Marsala wine. Then add butter, chicken stock, a dash of salt, pepper and the oregano. Scrape up any residue from the mushrooms or chicken on the bottom and sides of the pan, mixing together with the sauce. Allow to cook for about 5 minutes, or until the liquid is reduced by half.
Return the chicken breasts to the pan and continue to cook until they are again heated through.
Place the chicken breast on your serving dish, accompanied by your favorite rice pilaf or fettucine and topped with the mushroom sauce.
Garnish with fresh parsley. Enjoy!