Umami Chicken Marsala
photo by J Bowen
- Ready In:
- 20mins
- Ingredients:
- 9
- Serves:
-
2-4
ingredients
- 1 lb boneless skinless chicken breast
- 1⁄2 lb mushroom, sliced
- flour
- salt & pepper
- 2 tablespoons olive oil
- 3 garlic cloves, chopped (or more)
- 1 cup sweet marsala wine
- 1⁄2 cup tomato sauce
- 1 teaspoon oregano
directions
- Slice chicken into thin pieces, dredge in flour, salt and pepper.
- Heat olive oil on medium heat and saute garlic.
- Add chicken and quickly saute until brown, remove.
- Turn heat to high and deglaze pan with wine.
- Reduce heat to medium, cook 2-3 minutes to remove alcohol.
- Stir in tomato sauce and oregano, season to taste with salt and pepper.
- Add mushrooms.
- Cook 2-3 minutes until mixture bubbles.
- Return chicken to pan and cook for 4 minutes.
- Serve over buttered pasta.
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Reviews
-
This recipe is definitely not for everyone although I could see why some adore it. For us, it just didn't have enough flavor or the right flavor. The mushrooms didn't have any flavor except wine which made them a little to strong. I was lucky enough to have a bottle of Marsala wine from Italy that my husband brought back so it wasn't the quality of the wine. I guess just not enough flavor. I also didn't like the idea of loading the sauce with salt and pepper. It did look nice to serve.
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RECIPE SUBMITTED BY
kimkej
Omaha, 0
I live in Omaha NE and am an audiologist at Boys Town National Research Hospital. I love to cook, as does my husband Michael. In the summer, we have a large garden and try to use alot of fresh fruits/veggies in our cooking. We have a 5 year old daughter, Kate and almost 2 year old son Sam and enjoy introducing them to new foods. One of their favorites is fresh pesto smeared on crackers!