Carolyns Chicken Marsala Recipes

CHICKEN MARSALA

Steps:

• In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
• In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

CHICKEN MARSALA

Steps:

• Combine flour, salt, and pepper in a large, shallow dish; set aside. Heat a large skillet over medium-high heat until very hot. Dredge chicken in seasoned flour, tapping off excess; set aside. Add 3 tablespoons oil to skillet. When oil is shimmering, add chicken, and cook until lightly browned, about 3 minutes. Turn over, and cook 3 minutes more. Remove chicken to a plate; set aside and keep warm. Wipe skillet clean, if necessary.
• Heat remaining 2 tablespoons oil in same skillet. Add mushrooms and cook, stirring occasionally, until mushrooms are dark golden brown and all the released liquid has evaporated, 5 to 7 minutes.
• Remove skillet from heat, and add wine. Return skillet to heat, scraping up any brown bits with a wooden spoon. Add garlic, lemon juice, butter, and parsley. Cook for 10 minutes until reduced and slightly thickened. Taste and adjust for seasoning. Pour sauce over chicken and sprinkle with parsley. Serve immediately.

CAROLYN'S CHICKEN MARSALA

Steps:

• Mix together flour and salt and pepper.
• Dredge chicken in flour and salt & pepper mix.
• Heat 2 tbsp of butter & olive oil in pan, brown chicken on both sides.
• Take out chicken, add onion and garlic sauté until lightly brown.
• Add mushrooms and sauté for 2-3 minutes. Return chicken in pan and stir in Marsala and beef broth, bring to boil.
• Reduce heat to simmer.
• Cook pasta.
• Cook until sauce is reduced by 1/3.
• Right before putting over pasta(I recommend bow-tie pasta) melt other 2 tbsp butter into sauce.