Tuesday, August 25, 2009

Chicken Marsala

2 TBSP olive oil
2 TBSP butter * optional
1-2 cloves garlic, minced
1/2 tsp salt
1/4 tsp pepper
1/2 tsp oregano
1/4 cup flour
3/4 cup Marsala wine
1/2 cup chicken broth
2 cups sliced mushrooms
1 TBSP fresh parsley, chopped
2-4 chicken breasts, depending on size
fettuccine noodles

First prep your chicken. If the chicken breasts are larger, I cut them in half (width wise) and then pound them with a meat mallet or rolling pin until they are about 1/4 inch thick. Then in a bowl (or Ziplock) add your flour, salt, pepper, and oregano and coat the chicken with a thin layer of flour mixture. Next heat your pan, add your butter, oil, and garlic and let that saute together. (The butter is optional, it gives it a richer flavor and more of the traditional Marsala Flavor, but if you want to make it a wee bit healthier, you can omit it). Then add your chicken breasts and let them brown on one side before turning them over. Once you turn them over, add your mushrooms and let that side brown for about 3 minutes. Then add your chicken broth and wine. Cover your pan and let simmer for about 10 minutes, turning the chicken one more time. Serve solo or over a bed of fettuccine pasta with the left over juices drizzled on top with a sprinkle of fresh parsley. 

*You may want to add a little cornstarch when it's close to being done if you want your sauce to be on the thicker side. 

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