Chicken marsala is easy (no chopping if you buy pre-sliced mushrooms) and ideal as a quick entree or for serving to people you want to impress.
This is honestly the best version we've ever made. We hope you like it too.
Here's what you need and how you do it
2 skinless, boneless chicken breasts
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon paprika and/or Old Bay spice
2 cups sliced mushrooms
1/2 cup marsala wine (sold near the vinegar in your grocery store)
1/4 cup cooking sherry (ditto for the vinegar section)
In a shallow dish, mix the flour and spices. If using an electric stovetop, it's important to add olive oil to the pan and preheat on medium-high for at least 5 minutes. If using gas, no need to preheat.
Dredge chicken breasts through flour mixture.
Add coated chicken to olive oil in pan and lightly brown on both sides (uncovered). Remove from pan. If you're using high enough heat, there shouldn't be much juice left in the skillet.
Add mushrooms to the pan and cook until they get slightly golden and release their liquid. If water remains after mushrooms have been cooked, drain. Pour in marsala and sherry. Add chicken pieces back to pan. Cover skillet and simmer chicken and mushrooms 10 minutes or so.
Serves 2. Goes nicely with oiled, salted and broiled red potatoes.
For a printable version of this recipe, click here.