This simple chicken marsala recipe calls for marsala wine, sherry wine and fresh mushrooms. When choosing fresh mushrooms for your chicken marsala recipes, look for tightly closed caps that don’t show any gills.

When cooking with wine, don’t spend a lot of money on your cooking wines. But on the flip side, don’t buy something that you wouldn’t drink straight.

This is what you’ll need to prepare this easy recipe for chicken marsala:

Chicken Marsala

4 boneless, skinless chicken breast halves, pounded to about 1/4-inch thickness between two sheets of plastic wrap
1/2 cup all purpose flour
1 teaspoon salt
1 teaspoon fresh cracked pepper
1 tablespoon dried oregano
8-12 mushrooms, sliced
1/4 cup olive oil
1/2 stick butter
1/2 cup marsala wine
1/4 cup sherry wine

First, pound the thawed chicken breast to about 1/4 inch thickness between two sheets of plastic wrap.

Next, in a 13×9 casserole dish, mix together the flour, salt, pepper and oregano and mix well.

Coat chicken breasts on both sides in flour mixture. Next, heat 1/4 cup olive oil and 1/2 stick butter in a large skillet over medium-high heat. When butter is melted, add the chicken and fry each side until browned, about 3 minutes on each side.

For the chicken marsala sauce, add sliced mushrooms to skillet and pour the wines over the top. Simmer 10-15 minutes, covered, until chicken is cooked through. Serve the chicken and sauce over cooked brown rice and top with grilled asparagus, if desired.

We hope you find this the best chicken marsala you’ve tried!

Duration : 0:2:48

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Candy Cane Cookies:

1 c. shortening (half butter)
1 c. confectioner’s sugar
1/2 tsp. almond extract
1 tsp. vanilla
2 1/2 c. sifted all purpose flour
1 tsp. salt
1/2 tsp. red food coloring
1 egg
Mix together shortening, sugar, egg and flavoring thoroughly. Sift flour and salt together and blend in. Divide dough in half and blend red food coloring into half. Roll 1 teaspoon of each dough into a strip about 4 inches long. Place strips side by side and twist together like a rope. Place on ungreased baking sheet. Curve top down to form handle of cane. Bake 375 degrees for 9 minutes. Remove from cookie sheet and sprinkle with a mixture of 1/2 cup crushed peppermint candy and 1/2 cup sugar. Makes 4 dozen.

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Duration : 0:6:18

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