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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Duration : 0:6:13

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If you can’t find smoked gouda, a steakhouse secret to that creamy texture is a processed cheese such as Velveeta.

Creamy Potato Cheese Soup

1 tablespoon dried basil
1/2 stick (4 tablespoons) butter
2 cups shredded smoked Gouda cheese
6 small red potatoes, diced and reserved in cold water to prevent browning
2 diced carrots
2 diced celery stalks
1 white onion, diced
1 teaspoon garlic-shallot puree (or 2 cloves garlic, crushed)
2 cups heavy cream
6 cups chicken broth

Turn stock pot on medium high. Melt butter. Add celery, onion, carrots. Cook down until onions are transluscent. Add basil and garlic-shallot puree. After 3 minutes, add potatoes and stir another 3 minutes.

Carefully pour in 6 cups chicken broth. Boil for 20 minutes, then stir in a roux made from 4 tablespoons flour and 4 tablespoons butter.

Wait a few minutes for the soup to thicken slightly. Add cream. Whisk and simmer for 20 minutes.

Slowly stir in cheese and melt it down. After cheese is melted, pour into bowls and season with salt and fresh cracked pepper.

Duration : 0:2:48

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In an easy-to-understand format, children are taught animal facts. But not before giving them a chance to guess the right answer!
Designed for children in the age group 3 to 7 years, the episodes are simple, animated, highly informative and full of laughs!
13 episodes that give your child a close encounter with the strange, far-away lands.

Pre-Order starts from 18th September at www.amarchitrakatha.com

Duration : 0:2:4

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Duration : 0:2:14

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Duration : 0:0:33

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Duration : 0:3:7

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Duration : 0:2:45

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The celebrity chef crashes Studio Q to talk to Jian about life, love and good good food

Duration : 0:12:35

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Duration : 0:0:9

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