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Another one from Our Ohio magazine. I've tried to make Chicken Marsala at home a few times because I love it but it never turns out as good as the restaurants. I'll give this one a shot next time.
CHICKEN MARSALA ¼ cup flour ½ teaspoon salt ¼ teaspoon black pepper ½ teaspoon dried oregano 4 boneless, skinless chicken breasts 4 Tbsp butter 4 Tbsp olive oil 1 cup fresh mushrooms, sliced ½ cup Marsala wine ¼ cup cooking sherryIn a shallow dish, mix together flour, salt, pepper and oregano. Coat chicken breasts in flour mixture. In a large skillet, melt butter and add oil over medium heat. Place chicken in skillet and lightly brown. Turn chicken and add mushrooms. Pour in wine and sherry. Cover skillet and simmer chicken 10 minutes until no longer pink and juices run clear. Turn chicken again during 10-minute cooking time.
This sure looks tasty. If you find a restaurant quality recipe be sure to let me know. Thank-you!
Sue-this is the best of both worlds~wine tasting and food tasting!
Thank you for this recipe! I never thought I would say it, but I just can't wait to be able to lift a pan again!
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