This Italian chicken dish is special enough for company but quick enough for a weeknight one-dish meal. Spoon a mushroom-Marsala wine sauce over sauteed chicken breasts that have been pounded thin and serve over twirled pasta.
Chicken Marsala showcases Italy's most famous fortified wine, Marsala. This smoky, aged wine is usually served as an aperitif or dessert wine, and it comes in a variety of styles from dry (secco) to sweet (dolci). Select a dry Marsala for this recipe or substitute dry sherry.
This dish takes only 35 minutes to make, start to finish. Here's how:
Season the Flour
In a shallow bowl combine 1/4 cup all-purpose flour; 1/2 teaspoon dried marjoram, crushed; 1/8 teaspoon salt; and 1/8 teaspoon ground black pepper. This will be used to dredge the chicken.
Tip: You can substitute dried thyme or Italian seasoning for the marjoram if you like.
Pound the Chicken Breasts
Chicken Marsala starts with skinless, boneless chicken breast halves that are pounded thin before dredging them in the seasoned flour. These thin pieces are called chicken cutlets. Pounding them allows the chicken to cook evenly and quickly in melted butter. The seasoned flour browns and gets slightly crispy in the butter, infusing the chicken breasts with flavor.
Saute the Mushrooms and Chicken
Tip: White button mushrooms or brown cremini mushrooms work well. Five ounces of mushrooms yields 2 cups sliced.
Make the Sauce
How to Serve Chicken Marsala
This chicken is saucy enough to serve over hot cooked pasta such as capellini, linguine, or fettuccine, if you like. If using pasta, cook it according to package directions, preparing about 1 cup cooked pasta per person. Or instead of pasta, consider serving the chicken Marsala with sliced Italian bread to mop up the sauce.
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