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Italian: Chicken Marsala II -

Chicken Marsala II

Recipe Ingredients:

1/4cupall-purpose flour
1/2tspgarlic powder
1/4tspground black pepper
1/2tspdried oregano
4boneless, skinless split chicken breasts
1/2tspessence or rub
1Tbspolive oil
1Tbspunsalted butter
1cupfresh mushrooms, sliced
1/2cupmarsala wine or sherry
1/2onion, finely chopped
4clovegarlic, finely chopped
2tspfreshly chopped oregano
1/2cupchicken stock
2Tbspfresh Italian parsley
parmesan-reggiano cheese
cornstarch to thicken

Recipe Instructions:

1.   Cook the linguine ad dente and set aside.

Note: You may want to sprinkle some olive oil on the linguine and mix to keep from sticking together.
2.   Using a mallet, pound out the chicken to about 1/8 inch thick.
3.   In a medium bowl, stir together the flour, garlic powder, rub or essence, salt, pepper, and dried oregano. Dredge the chicken in the mixture to lightly coat – set aside.
4.   Heat olive oil and butter in a large skillet over medium heat (#5). Sauté onions and garlic for 5 minutes then add fresh oregano. Fry the chicken in the skillet for 2 minutes, or until lightly browned on one side. Turn the chicken over, and add mushrooms. Cook for about 2 minutes, until the other side is lightly browned. Stir mushrooms so they cook evenly.
5.   Pour Marsala wine or Sherry over the chicken. Cover the skillet, and reduce heat to low; simmer for 5 minutes, then add chicken stock. Simmer for another 5 minutes, covered. Pour in Parsley and cook uncovered for 1 minute. Add linguine and mix. Serve onto plates and top with parmesan-reggiano cheese.
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