Chicken marsala is a delicious comfort dish composed of chicken, mushrooms and dry marsala wine.
2 lb. package of boneless chicken breasts
2 12-oz. packages button mushrooms, sliced
2 onions, diced
1 cup dry marsala wine
1/2 lb. butter
1 chicken bullion cube
1/2 tsp. oregano
1 tsp. cornstarch
- Filet chicken breasts and pound out to 1/8″ thick with a mallet.
- Combine flour, salt and pepper in a dish.
- Dredge chicken in flour and shake off excess.
- Heat olive and some of butter in skillet and place a few pieces of chicken in pan to brown. When brown, turn over and brown other side. Continue adding small amounts of oil and butter to pan as needed to keep a layer of fat in the pan to brown the chicken.
- Set browned chicken aside in another dish. Continue browning all chicken fillets.
- While chicken is cooking, add olive oil to another skillet with onion. Shake a dash of salt over onion and cover. Cook until translucent.
- Add sliced mushrooms to onion pan and cover. Stir occasionally. Cook until softened.
- When all the chicken is done cooking and removed from skillet, pour marsala wine in the skillet. Use a wooden spoon to scrape up the brown bits from the bottom of the pan.
- Use a fork to poke holes in the chicken. (This will help the chicken absorb more of the marsala). Place the chicken back in the skillet with the marsala. Add the bullion cube, salt, pepper and oregano. Scoop the mushrooms and onions into the chicken skillet.
- Cook the chicken for about 20 minutes or until chicken is fully cooked.
- Mix cornstarch with a small amount of cold water. Pour into skillet and continue cooking until the gravy thickens.
Delicious served over mashed potatoes, rice or noodles.