Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 4 tablespoons unsalted butter
- 4 tablespoons olive oil
- 8 ounces sliced mushrooms
- 1/2 cup Marsala wine
- 1/2 cup chicken broth
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large skillet
- Meat mallet
Step-by-step instructions:
1. Place the chicken breasts between two sheets of plastic wrap and pound them with a meat mallet until they are an even thickness.
2. In a shallow dish, mix together the flour, salt, black pepper, garlic powder, and dried oregano.
3. Dredge each chicken breast in the flour mixture, shaking off any excess.
4. Heat the butter and olive oil in a large skillet over medium-high heat.
5. Add the chicken breasts to the skillet and cook until golden brown on both sides, about 5 minutes per side.
6. Remove the chicken from the skillet and set aside.
7. Add the sliced mushrooms to the skillet and cook until they are tender and browned, about 5 minutes.
8. Pour the Marsala wine and chicken broth into the skillet and bring to a simmer.
9. Return the chicken to the skillet and simmer for 10-15 minutes, or until the chicken is cooked through and the sauce has thickened.
10. Sprinkle with chopped parsley and serve.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 420
Fat: 22g
Carbohydrates: 16g
Protein: 36g
Sodium: 820mg
Substitutions for ingredients:
- Chicken breasts can be substituted with chicken thighs or pork chops.
- Marsala wine can be substituted with sherry or white wine.
- Chicken broth can be substituted with vegetable broth or water.
Variations:
- Add chopped garlic and shallots to the skillet before adding the mushrooms.
- Add a splash of heavy cream to the sauce for a creamier texture.
- Top the chicken with grated Parmesan cheese before serving.
Tips and tricks:
- Make sure to pound the chicken breasts evenly so that they cook evenly.
- Use a meat thermometer to ensure that the chicken is cooked to an internal temperature of 165°F.
- If the sauce is too thin, simmer it for a few more minutes to thicken it up.
Storage instructions:
Store leftover chicken Marsala in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chicken Marsala in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the chicken Marsala on a bed of cooked pasta or rice.
Garnishes:
Garnish with chopped fresh parsley or grated Parmesan cheese.
Pairings:
Serve the chicken Marsala with a side salad or roasted vegetables.
Suggested side dishes:
- Garlic mashed potatoes
- Roasted asparagus
- Steamed green beans
Troubleshooting advice:
- If the chicken is sticking to the skillet, make sure that the skillet is hot enough before adding the chicken.
- If the sauce is too thick, add a splash of chicken broth or water to thin it out.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
Chicken Marsala is an Italian-American dish that originated in the 19th century.
Flavor profiles:
Savory, earthy, and slightly sweet.
Serving suggestions:
Serve the chicken Marsala with a glass of red wine.
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Region: Italian