Growing up I can remember the first time I took a bite of Chicken Marsala and I was hooked from then on. I do not know why with my love for the flavorful meal I make it but once in a blue moon. I love mushrooms and the way the wine gets soaked into the mushroom giving it that really tasty flavor that makes me really feel at peace making sure I don’t rush the bites. Now that is a great meal when everyone slows down long enough to actually enjoy the flavor. If you feel like making a dish that will create not just smiles but …Oh My God, conversation at the table….this is your entree.
Temecula Valley have a great weekend as I am off to Baron’s Market to get myself the perfect ingredients for my favorite meal. Let me know on facebook if you chose to make it and how it was recieved. I already know, but its always nice to know your recipies made some people happy. CAIO!.
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
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms
1/2 cup Marsala wine
1/4 cup cooking sherry, I put in almost a half cup
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.
Serve over a bed of rice and with steamed or sauteed veggies. I have always enjoyed squash both yellow and green. Some really enjoy it with plate of garlic mash! Either way it is a great meal enjoyed by all.
Enjoy and Be Well.