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 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!