Chicken Marsala is a favorite dish around here. It is creamy, delicious and would make a great date night at home meal.
Chicken Marsala gets it’s name from the type of cooking wine that is used to make it. In my version, I tone down a bit if the strong cooking wine taste with a bit of white wine. You can omit the tomatoes if you don’t care for them and even the mushrooms if fungi isn’t your thing. I usually serve my Chicken Marsala with some noodles tossed in butter and Parmesan cheese.
To make this Chicken Marsala recipe, you will need:
1/2 cup Marsala Cooking wine
3/4 cup white wine
1 cup sliced mushrooms
1 1/2 cups diced tomato
3 chicken breasts butterflied and sliced thin
2 cups flour
1 cup milk
1 stick of butter, unsalted
Onion powder, Garlic powder, white pepper, salt to taste
1. Mix together flour and seasonings. Pour milk into a separate bowl. Dip chicken breast into milk and dredge (lightly coat) your chicken in the flour mixture.
2. Add to a skillet with 1/2 stick melted butter and brown on both sides. Don’t worry too much if they are not cooked through. They will continue cooking in the sauce.
3. When browned, add the mushrooms to the skillet to brown and saute.
4. Add the wines to the skillet and add a bit more butter and flour. With a whisk, mix until thickened.
6. Add tomatoes ad let simmer until sauce is thickened and tomatoes are soft.
To make sure the chicken is done, insert a thermometer into the center and it should read 165 degrees F for 15 seconds.
I hope you enjoy!