Chicken Marsala is a quick Italian dish made from chicken, mushrooms, and Marsala wine. It is easy enough for a weeknight dinner, and tasty enough to cook for special occasions.
- ¾ pounds boneless skinless chicken breast halves – pounded ¼ inch thick
- Salt and freshly ground black pepper
- ½ cup all-purpose flour
- ½ tsp paprika
- ¼ tsp dried oregano
- ½ dried thyme
- 1 tablespoons oil
- 2 tablespoons butter
- ½ cup chopped onion
- ½ pound cremini mushrooms, sliced
- 1 tablespoons minced garlic
- 1 tablespoon prepared mustard
- ½ cup dry Marsala wine
- ¼ cup red wine (optional, just for color)
- 2 Tbsp cooking cream (optional)
- 1 tablespoons chopped fresh parsley
- In a plate, combine flour, paprika, oregano and thyme. Season chicken pieces with salt and pepper and coat them in flour mixture.
- Heat oil in a large skillet. Add butter and cook the chicken breasts until golden, about 3-4 minutes per side. Transfer the chicken to a plate and set aside.
- In the same skillet, saute onion until tender. Add mushrooms and cook until tender. Add wine and simmer for about 4 minutes.
- Stir in mustard and cream. Return the chicken to tje skillet. Simmer until the chicken is cooked through and the sauce thickens slightly.
- Stir in chopped parsley and serve over cooked pasta.
The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found.