Friday, April 15, 2011

Chicken Marsala

The usage of Marsala wine in this dish is so authentic.  Its gives sweetness and depth to the chicken.  With only few ingredients this dish is a winner.  Pan frying with little flour also helps to thicken the sauce. I ran out of chicken breast so I made do with thighs and drumstick.  The flavor was not compromised infact I think it is wonderful with dark meat. Accompanied this dish with apricot couscous and corn.


  • 1/4 cup all-purpose flour for coating
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon dried oregano
  • 4 skinless, boneless chicken breast halves - pounded 1/4 inch thick or chicken thighs
  • 4 tablespoons butter
  • 4 tablespoons olive oil
  • 2 clove garlic, minced
  • 1 onion, sliced
  • 1 cup sliced mushrooms
  • 1/2 cup Marsala wine
  • 1/4 cup cooking sherry, optional
  • 1 cup of chicken broth


  • 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 and onion. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.  If the you want the sauce to be thin, add little more broth.  

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