Chicken Marsala


  • 4 chicken half breasts (boneless and skinless)
  • 1/4 cup cake flour
  • 1/2 tsp. salt
  • pepper to taste
  • 1/2 tsp. oregano
  • 4 Tbsp. oil
  • 4 Tbsp. butter
  • 1 cup fresh sliced mushrooms
  • 1/2 cup Marsala wine
  1. Combine flour, salt, pepper and oregano and blend well.
  2. Heat the oil and butter in a skillet until bubbling lightly.
  3. Dredge the chicken in the flour mixture and shake off excess.
  4. Cook the chicken on medium heat for 2 minutes on the first side, until lightly browned. As you turn the breasts to the second side to cook, add the mushrooms around the chicken pieces.
  5. Cook 2 more minutes, until lightly browned on the second side. Stir the mushrooms.
  6. When the second side is lightly browned, add the wine, cover the pan and simmer for 10 minutes.


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