23 March 2012

Chicken Marsala



Chicken Marsala
Chicken Marsala

Slice mushrooms and pound chicken breast with a mallet between 2 sheets of wax paper to about 1/4 inch.  Dredge breast in seasoned crumbs (recipe in blog)







Heat a heavy stainless or cast iron pan (don't use non-stick).  Add the butter and the olive oil till butter melts and is bubbly.  Add chicken breast and brown on both sides.


Remove browned breast.  Add additional olive oil and saute mushrooms and garlic.



Deglaze pan with wine.




Add browned chicken breast back to pan.  Bring to boil, reduce heat, cover and simmer for 30 min.





Remove chicken from pan.  Add cream and reduce sauce 50%.



Plated and ready to serve.  May be served over cooked pasta.

And be sure to check out more "romance ready" recipes over at Shine Supper Club
Chicken Marsala
Chicken Marsala


Chicken Marsala


  • 6 oz.sliced, fresh mushrooms
  • 1 large boneless, skinless chicken breast
  • 2 large cloves garlic, minced
  • 2 tbs butter
  • 1 tbs olive oil (plus additional to saute mushrooms)
  • Seasoned Breadcrumbs/Coating Mix*
  • 2 cups Marsala wine
  • 1/4 cup heavy cream 
  • Cooked pasta (optional) 

*Separate recipe on blog here



Chicken Marsala #chickenmarsala #chickenrecipes
Classic Chicken Marsala


Copyright © Judith Hannemann aka The Midnight Baker 2014. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker's express consent.

4 comments:

Sylvia (at) Lily's Pad and Petals said...

One of my favorites !

Sarah | Yahoo! Shine said...

We're celebrating romance-ready recipes all month on the Shine Supper Club. This would make a perfect contribution!

Judith Hannemann said...

I'm sending it on to you now Sarah. Thanks!!

mariakollision said...

Heeeey! I think I have all the ingredients for this! Tonight's dinner: chosen. :)