One of my favorite easy weeknight dinners is chicken Marsala. Made with sauteed mushrooms in a Marsala wine sauce, this dinner has become a regular in our household for years. Typically I buy two chicken breasts and split them to make four pieces. This is a great method to stretch a few pieces of chicken out to feed more people. By pounding the chicken out, it also shortens the cooking time making this dinner a doable meal under 30 minutes from start to finish. If you love mushrooms and chicken and have never tried chicken Marsala, you’re in for a real treat. Enjoy!
Ingredients
2 skinless, boneless, chicken breasts
salt and freshly ground black pepper
Parmesan Cheese (enough to coat chicken breasts)
1 tsp. Oregano
Fresh mushrooms sliced and cleaned
2 tablespoons butter
1/2 cup sweet Marsala wine
Garnish with chopped parsley or oregano
Fresh garlic to taste ( we love fresh garlic so I say the more the better)
Directions:
Split each chicken breast through the middle to make 2 pieces. Place plastic wrap over them and pound each one flat using a meat tenderizer/mallet until they are about a quarter inch thick. Season a good amount of salt and pepper on both sides of each piece. Place Parmesan cheese and tsp. oregano on a plate and and dredge each piece of chicken in it.
Split each chicken breast through the middle to make 2 pieces. Place plastic wrap over them and pound each one flat using a meat tenderizer/mallet until they are about a quarter inch thick. Season a good amount of salt and pepper on both sides of each piece. Place Parmesan cheese and tsp. oregano on a plate and and dredge each piece of chicken in it.
Heat oil and fresh garlic over medium-high heat and when the oil is hot fry each piece of chicken for 3-4 minutes on each side until they are golden brown (this may require you to do this in 2 batches).
Remove chicken from the pan and set aside. Reduce the heat to medium and add butter and mushrooms. Saute mushrooms for 4-5 minutes making sure to season them with salt and pepper lightly. Add Marsala wine and simmer on low allowing the liquid to reduce slightly – approx. 3 minutes.
pour mushrooms and sauce over the chicken and smother with mozzarella cheese. ( I like to throw it in the oven covered in foil for about 12 minutes to melt the cheese). Dish it up over egg noodles or mashed garlic potato's and enjoy.
Bon Appetite!
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