This favorite classic is an Americanized Italian dish….or is it an “Italianized” American dish? It has its roots in Sicily….via New York…or wherever Italian-American immigrants set their pasta down. Wherever the roots, we Americans have come to love it! I liked to serve this to my “no onion, no garlic, no tomato” in-laws because I know very few yummy Italian meals that don’t use those ingredients. Chicken Marsala is always a winner!

Chicken Marsala

1/4 cup all-purpose flour for coating
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon Herbs of Provence
2 medium skinless, boneless chicken breasts
4 tablespoons butter
4 tablespoons olive oil
2 cups sliced mushrooms
1/2+ cup Marsala wine
Better Than Bouillon Chicken in 1/2 cup water
1/4 cup Medium Dry Sherry

Fresh pasta

Slice up the mushrooms and set aside.

Cut the breast lengthwise in half. Pound the chicken pieces to about 1/4″ thick. Best to use wax paper or Saran Wrap. Season with salt, pepper and Herbs of Provence.

Dredge each piece of chicken, completely covered in flour. This helps keep the chicken breast crispy on the outside and juicy on the inside. Plus the added flour thickens the sauce once the broth and wine is added. Heat up the oil and butter. Sauté the breasts until browned, about 3 minutes. Flip and sauté the other side

Remove to a platter. Add a bit of olive oil, heat, and sauté the mushrooms. Never crowd mushrooms in a pan. Best to have each mushroom slice lay flat on the pan and not be layered. This will help brown them rather than steam them. Add the Herbs of Provence to the mushrooms. Continue to sauté.

Add the Marsala wine, chicken broth and chicken breast back into the pan. Let simmer on low for 5 minutes. Then turn off the heat.

Bring a pot for water to boil and add the fresh pasta. Boil until just tender, al dente. Serve with the chicken.

PRINT RECIPE

Chicken Marsala

Author: GalleyPirate

Ingredients

• ¼ cup flour for coating
• 1 tsp salt
• ½ tsp Fresh ground pepper
• 1 tsp Herbs of Provence
• 2 Medium skinless, boneless chicken breasts
• 4 tbsp Butter
• 4 tbsp Olive Oil
• 2 cups Sliced mushrooms
• ½+ cupa Marsala wine
• 1 tbsp Better Than Bouillon Chicken in 2/3 cup water
• ¼ cup Medium Dry Sherry
• 1 lb Fresh pasta

Instructions

• Slice up the mushrooms and set aside.

  Cut the breast lengthwise in half. Pound the chicken pieces to about 1/4" thick. Best to use wax paper or Saran Wrap. Season with salt, pepper and Herbsvof Provence.
• Dredge each piece of chicken, completely covered in flour. Heat up the oil and butter. Sauté the breasts until browned, about 3 minutes. Flip and sauté the other side.
• Remove to a platter. Add a bit of olive oil, heat, and sauté the mushrooms. Add the Herbs of Provence to the mushrooms. Continue to sauté.
• Add the Marsala wine, chicken broth and chicken breast bak into the pan. Let simmer on low for 5 minutes. Splash in the sherry. Then turn off the heat.
• Bring a pot for water to boil and add the fresh pasta. Boil until just tender, al dente. Serve with the chicken.

Notes