Chicken Marsala is one of those dishes that sounds (and tastes) like it's really complicated to make, but really, it's ridiculously simple. I remember the first time my mom made it and thinking it was one of the best chicken dishes I'd ever had. I grew to like the homemade version much better than any I've had at restaurants. The sauce thickens the more you add butter, so you can adjust to your liking. I like to serve this with sauteed spinach and Parmesan Risotto (it's so good when the marsala sauce gets into the risotto).
Ingredients:
1/4 cup All-purpose flour
Salt & Pepper
2 Chicken Breasts
2 TBS Olive Oil
3-4 TBS Butter (more butter = thicker sauce)
1 package sliced white mushrooms
1/2 - 3/4 Bottle Marsala wine (found near the vinegars at the grocery store)
Directions:
Pound chicken between 2 sheets of plastic wrap until chicken is about 1/2" thickness. Season with salt & pepper
Put flour in ziplock bag and shake chicken in bag until coated, or put on a plate and turn seasoned chicken in flour until coated
Heat oil in sautee pan over medium heat. Add chicken
Cook chicken about 4-6 minutes on each side or until golden brown on the outside and just cooked through
Remove chicken from pan & tent with foil.
Melt butter in same pan and add mushrooms
Cook mushrooms until tender, remove to bowl & cover
Add marsala wine to pan and bring to simmer
Reduce wine to half its volume (taste along the way to make sure the alcohol has evaporated), about 10 minutes depending on how much you like it reduced.
Add mushrooms back to sauce, including all drippings, simmering until mushrooms warm again (optional: melt in an additional 1 TBS butter to warmed sauce)
Plate the chicken and pour the warm mushrooms & sauce over top...and enjoy!
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