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This is a recipe that has an easy to medium-easy difficulty level to make. If you do a little cooking, this Chicken Marsala will be a snap. The ingredient list may seem long with 10 ingredients but there are really only 3 main steps to put together. First dredge the chicken and pan fry. Then make the sauce. Boil the water and cook the pasta and then assemble.
Chicken Marsala
Chicken Marsala is a traditional Italian dish – chicken combined with marsala wine. But what is marsala wine? I didn’t know until I looked it up to answer this question. Marsala wine comes from … Marsala. Who would have guessed? Marsala is a city in Sicily. The original marsala did not have alcohol. I learned that it was fortified with alcohol so that it could survive shipping.
- 4 boneless, skinless chicken breast
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons all-purpose flour
- 1 tablespoon olive oil
- 1 cup pre-sliced mushrooms
- 1/2 cup Marsala wine
- 1/2 cup chicken broth
- 2 tablespoons lemon juice
- 1 lb of pasta, bell flowers (or small tubular shells)
- Bring 4 - 6 quarts of water to a boil. You can drop in salt. When the water boils, drop in the pasta.
- Cook for approximately 8 minutes. Drain and set aside when done.
- Meanwhile, heat olive oil in a large skillet over medium-high heat.
- Combine the flour, salt and pepper. Drop each chicken breast into the mixture. Knock off any excess.
- Add chicken to skillet and cook for 3 minutes on each side or until browned.
- Remove chicken from pan and place on a plate.
- Add mushrooms, wine, broth, and juice to the pan. Reduce the heat, and simmer 10 minutes or so. The mixture will thicken and be about 1/2 of what it was when you started.
- Add the chicken back to the pan, turning to coat on both sides. Cover and cook 5 minutes or until chicken is done.
- To finish the dish, take a big spoonful of the pasta and top with the chicken.
- Be sure to grab a lot of the sauce and mushrooms.
- Serve and enjoy!
Serve and enjoy!
A great comforting dish.
Thx Janette.