Cathys Quick Chicken Marsala Recipes

EASY CHICKEN MARSALA

Steps:

• Pound the chicken breasts to about 1/4-inch thick (does not have to be exactly 1/4-inch).
• Mix together flour, seasoning salt, pepper, garlic powder and oregano in a shallow dish.
• Coat the chicken pieces in the flour mixture on all sides.
• Heat butter and oil in a large skillet and brown the chicken on one side.
• Turn the chicken over and add in the sliced mushrooms.
• Pour in the Marsala and sherry; mix to combine.
• Cover the skillet and simmer chicken and mushrooms for about 15-20 minutes (turning the chicken once).
• Serve the chicken with Parmesan cheese if desired.

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 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.
• Heat 2 tablespoons butter in same skillet. Add mushrooms, and cook, stirring occasionally, until mushrooms are 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, remaining 2 tablespoons butter, and parsley. Cook for 2 minutes until reduced and slightly thickened. Taste and adjust for seasoning. Pour sauce over chicken and sprinkle with parsley. Serve immediately.

CATHY'S QUICK CHICKEN MARSALA

Steps:

• Combine flour with salt and pepper in a shallow dish. Dredge chicken cutlets in seasoned flour. Cutlets should be approximately 4 ounces each.
• Cook in 2 TB. melted butter, and a little olive oil if needed, over medium heat in large skillet until done, turning often. Set chicken aside, cover and keep warm. Make sauce.
• Melt 2 TB butter in the same skillet. Add mushrooms and onion, cook until tender, about 3 minutes.
• Sprinkle 1 TB of the seasoned flour over mushroom mixture, stir and cook 1 minute.
• Add wine, cook and stir 1 minute.
• Add broth and thyme. Bring to a boil, stir 2 minutes, until sauce is thickened.
• Pour over chicken and serve.