Chicken Marsala
- Ready In:
- 35mins
- Ingredients:
- 20
- Serves:
-
4
ingredients
- 1⁄2 cup all-purpose flour
- 4 small boneless skinless chicken breasts
- 1 tablespoon olive oil
- 4 tablespoons butter, divided
- 8 ounces sliced fresh mushrooms, sliced
- 1 small onion, minced
- 3⁄4 cup sweet marsala wine
- 1 cup water
- 1 knorr extra large chicken bouillon cube
- 1 teaspoon cornstarch, plus
- 2 tablespoons water
- 1⁄4 cup chopped flat leaf parsley
- salt & freshly ground black pepper
-
Essence (use 1 tablespoon)
- 1 1⁄4 tablespoons paprika
- 1 tablespoon salt
- 1 tablespoon garlic powder
- 1⁄2 tablespoon black pepper
- 1⁄2 tablespoon onion powder
- 1⁄2 tablespoon dried oregano leaves
- 1⁄2 tablespoon dried thyme
directions
- Add chicken bouillon cube to 1 cup of water and microwave for about three minutes. Stir until cube is dissolved.
- Put each chicken breast between sheets of plastic wrap and pound with a flat side of a mallet until even and 1/4 inch thickness.
- In a shallow bowl, combine 1/2 cup flour and 1 tbs Essence and stir to combine thoroughly.
- Dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.
- Heat 1 tbs olive oil in a large stainless steel skillet over medium-high heat until hot but not smoking and 1 tablespoon of the butter until melted.
- Add the chicken breasts and fry until golden brown on the first side, then flip and cook the second side until it is golden brown. The breasts should only cook about 2 minutes to 3 minutes on each side, depending on the size of the breasts. If you fry the chicken longer than this, it will be overcooked.
- Transfer the chicken to a shallow dish and it cover the dish tightly with plastic wrap so that no steam can escape. This will seal the moisture into the chicken.
- Add 2 tablespoons of butter to the pan that the chicken was cooked in and add the onions. Cook, stirring constantly, until soft, about two minutes.
- Add the mushrooms. Cook, stirring frequently, until mushrooms have given off their liquid and are starting to brown, about two minutes.
- Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan.
- Cook until the wine has reduced by half, about a total of four minutes.
- Add the chicken bouillon water to the wine mixture in the pan and cook for 3 minutes.
- Dissolve 1 tsp cornstarch in 2 tbs of cold water. Quickly stir the corn starch water into the sauce.
- Cook until the sauce has thickened slightly, about 30 seconds to a minute.
- Lower the heat to medium and return the chicken breasts to the pan (I liked to slice the chicken breasts before I do this)
- and continue to cook until they are cooked through and the sauce has thickened, about 3 to 4 minutes.
- Swirl in the remaining 1 tablespoon of butter (I like to add 2 tbs butter).
- Add salt and pepper, to taste if desired. I find that if the extra large bouillon cube was used, the dish does not need extra salt.
- Stir in the chopped parsley and serve immediately.
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RECIPE SUBMITTED BY
beckas
Bay Area, CA
I love Recipezaar! I have found many great recipes on this site! Since I've found zaar, I've been spending more time making recipes from zaar than I have from my dozens of cookbooks. What can I say....zaar members post darn good recipes! I wish that I could spend more time cooking but I tend to keep meals simple because I work full time as an Microsoft Exchange E-mail Administrator and I spend the rest of my time taking care of my three year old toddler. He demands so much of my time that I don't have as much time to cook as I used to. My favorite hobbies are collecting recipes and photography. I am an amateur photographer and I take pictures at almost every chance that I get. The picture that is posted on this page is a self portrait.