Mushrooms Chicken Marsala

By zhanghengshuo

4 Person

20 Minutes

0 Calories

This recipe can be made in less than 20 minutes and I love it served with egg noodles to soak up all of the delicious sauce it makes. I use Sweet Marsala for mine but most Chicken Marsalas is made with Dry Marsala. Your choice. Marsala is a wine from Sicily. It is known as a “fortified wine”, meaning that a spirit such as brandy has been added to it. This also helped to extend the life of the wine. Traditionally butter is added at the end of the cooking time. Remove the chicken to a serving dish. Add cold butter a tablespoon at a time off of the heat.

Ingredients

1/3 cup flour
2 tbsp. chopped parsley
2 tbsp. balsamic vinegar
2/3 cup Marsala wine
2 tbsp. water
1 tsp. corn starch
1/2 cup chicken stock
3 garlic cloves, minced
1 cup diced onions
3 tbsp. olive oil
8 oz. mushrooms
1 1/2 pounds thin cut chicken breasts

Method

01

Put the 1/3 cup of flour on a piece of wax paper or a plate. Season well with salt and pepper.
02

Heat a large skillet and add the olive oil. If you bought chicken breasts pound the pieces thin. Season lightly with salt and pepper.
03

Dredge the pieces through the flour. When the pan is hot add the chicken pieces, do not crowd. When browned but not cooked thru-put them on a plate while you cook the remaining chicken.
04

When the chicken is cooked add another tablespoon of oil if needed and add the mushrooms to the pan. When browned stir in the onions with the garlic. When cooked add the chicken back to the pan.
05

Stir in the Marsala, chicken stock and balsamic vinegar. When it comes to a boil add the cornstarch and water. Add the parsley.

Related Tags

Chicken Recipes

Chicken Breast Recipes

Chicken Marsala Recipes

Mushrooms Chicken Marsala

3.7

( By zhanghengshuo )

01 Information

Grade easy
Serving 4 servings
Prep Time 10 Mins
Cook Time 10 Mins
Total Time 20 Mins

02 Ingredients

1/3 cup flour

2 tbsp. chopped parsley

2 tbsp. balsamic vinegar

2/3 cup Marsala wine

2 tbsp. water

1 tsp. corn starch

1/2 cup chicken stock

3 garlic cloves, minced

1 cup diced onions

3 tbsp. olive oil

8 oz. mushrooms

1 1/2 pounds thin cut chicken breasts

03 Method

Step 1

Put the 1/3 cup of flour on a piece of wax paper or a plate. Season well with salt and pepper.

Step 2

Heat a large skillet and add the olive oil. If you bought chicken breasts pound the pieces thin. Season lightly with salt and pepper.

Step 3

Dredge the pieces through the flour. When the pan is hot add the chicken pieces, do not crowd. When browned but not cooked thru-put them on a plate while you cook the remaining chicken.

Step 4

When the chicken is cooked add another tablespoon of oil if needed and add the mushrooms to the pan. When browned stir in the onions with the garlic. When cooked add the chicken back to the pan.

Step 5

Stir in the Marsala, chicken stock and balsamic vinegar. When it comes to a boil add the cornstarch and water. Add the parsley.

04 Author