Wednesday, December 12, 2012


This Chicken Marsala recipe rivals any you can get at a restaurant. This is the real deal- and its all to due with the Marsala wine. DON'T SKIMP ON THE WINE. I used to make this with red wine and it tasted alright. With Marsala wine its a whole new ball game. I got a bottle for $5 at my liquor store. Good investment because I love this so much and make it often. I hope it becomes a regular at your table, too. 
-4 Chicken breasts
-4 tbs. butter
-1/4 small onion-minced
-1/2 lb sliced mushrooms
-1/4 cup Marsala wine
-1/2 cup heavy cream
-1 tsp Lemon juice
-Salt, pepper, garlic powder

  1. Lightly season chicken breast with salt, pepper, and garlic powder on both sides. Coat the chicken in flour and shake off the access.
  2. In a large skillet melt 2 tbs of butter over MEDIUM heat. Brown the chicken on both sides. Remove the chicken from the pan and set it aside once browned.
  3. Add 2 more tbs of butter to the pan-Add the mushrooms and onion-lightly season with salt and pepper. Cook until mushrooms start to brown-about 5 minutes
  4. Add the wine and turn the heat up until the wine begins to boil. (Scrape all the good stuff from off the bottom of the pan while stirring). Turn the heat down to MEDIUM LOW-cook for about 3 minutes.
  5. Add the cream and lemon juice- turn up the heat and bring to a boil. Reduce heat to a SIMMER and continue cooking for another 3 minutes.
  6. Season the sauce with salt and pepper. Add chicken back into sauce and SIMMER for 2 more minutes. Serve with any kind of rice or pasta.

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