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Recipes
Chicken Marsala
Ingredients:
- 3 Sanderson Farms Boneless, Skinless Chicken Breast Fillets, sliced in half horizontally to create six chicken breast fillets
- 1 ½ cups all-purpose flour
- 7 tablespoons olive oil, divided
- 2 tablespoons unsalted butter, divided
- ½ cup diced onions
- ½ teaspoon finely chopped garlic
- 2 cups sliced mushrooms
- 1 ½ cups dry Marsala wine
- ½ cup chicken broth
- Kosher salt
- Ground black pepper
- Cooked egg noodles or mashed potatoes
Preparation:
- Lightly coat the chicken with flour.
- Place 4 tablespoons olive oil in a 12-inch skillet and heat on medium high heat.
- Cook chicken in two batches, 4 minutes on each side, seasoning with salt and black pepper. Add 3 tablespoons olive oil to skillet between batches. Chicken will be golden brown in color and should reach an internal temperature of 165°F.
- Remove chicken from skillet and set aside.
- In the same skillet, melt 1 tablespoon of butter. Add the onions and garlic. As it is cooking, season with salt and black pepper. Sauté vegetables until soft, about 3 minutes.
- Add the mushrooms, stir once and season with salt and black pepper. Do not stir again until the mushrooms start to release their liquid.
- Add the Marsala wine and chicken broth. Cook for about 5 minutes to reduce by half.
- Slowly stir in the remaining tablespoon of butter and simmer to thicken the sauce.
- Add the cooked chicken back to the pan and simmer 5 minutes.
- Serve with cooked egg noodles or with mashed potatoes.
Prep Time: 5 minutes
Cook Time: 25 minutes
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Chicken Marsala
