This is a great weeknight recipe and it makes the most incredibly moist and tender chicken because it simmers in wine for loooong time. Don’t worry, the wine cooks off completely so if you’re pregnant or do not drink, you won’t really be able to taste the wine.
Chicken Marsala has a special place in my heart because my husband made it for me when we first started dating. His Mom made it for him at home and he was trying to impress me with his cooking skills. 🙂 He meant very well but he didn’t cook the wine off so it was so strong that we could barely eat it! So, my most important note to you about this dish is that you MUST cook the wine off, or your chicken will be very potent.
Now many people use cooking sherry in chicken marsala, and you could too. I didn’t use it in this recipe because I was out of it, but you could substitute 1/4 cup of sherry for 1/4 cup of marsala. I actually was very pleased with the way this recipe turned out without the sherry so I may actually start making it this way more often!
- 2 chicken breasts
- salt and pepper to taste
- 1/2 cup whole wheat flour
- 1 pound thinly sliced button mushrooms
- 1 cup beef broth
- 3/4 cup marsala wine
- 2 T olive oil
1) Preheat over to 350. Butterfly your chicken breasts to make two thin pieces per breast. Season each side with salt and pepper, then dredge in flour. Bake on cooking sheet for 15-20 minutes or until done.
2) While chicken is cooking, sautee mushrooms in a large covered fry pan over medium high heat olive oil. Cook until soft. Push mushrooms to the outside ring of your pan. Add marsala wine and beef broth to center of pan. Arrange cooked chicken in the middle of the pan, with mushrooms surrounding chicken.
3) Place a lid on your chicken and mushroom mixture and simmer on low for 25-30 minutes, or until chicken is very soft and tender.
Serve with white rice or cooked egg noodles. Enjoy!