Prep 15 mins
Cook 25 mins
Found this on www.bellaonline.com by Paula Laurita, BellaOnline's Italian Food Editor. It is unique and delicious. Serve with a simple pasta dish such as fettuccini with butter and parmesan cheese. I thicken the sauce with a little cornstach & water paste and stir in a tablespoon of milk.
- 1⁄4 cup flour
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon black pepper, freshly ground
- 1⁄2 teaspoon dried oregano
- 4 boneless skinless chicken breasts
- 4 tablespoons olive oil
- 1⁄2 cup marsala wine
- 1 cup sliced mushrooms
- 1⁄2 cup chicken stock or 1⁄4 cup cooking sherry
- 1⁄2 lemon
- Mix together the flour, salt, oregano, and pepper.
- Pound the chicken breasts gently (with the flat side of your meat mallet).
- Roll the chicken in this until well coated.
- On medium-high, heat up the olive oil in a frying pan and brown the chicken on both sides, then set aside chicken on a plate.
- Carefully pour wine into the oil and warm, then mix in the mushrooms, chicken stock and juice of the lemon.
- Add chicken, turning the chicken over to get it well coated with the sauce.
- Simmer for 20 minutes.
I used the sauce from your recipe to create another dish using Marsala sauce. While this sauce is not my favorite, I would probably rate it 4 stars for authencity. I also added a cornstarch paste to thicken it, and would add a T. of milk or cream like you suggested next time. Overall, I discovered that I tend to like Marsala sauce without lemon in them...I reserve the lemon for piccata sauce.
I made this for my husband's birthday. He said it was the best he has ever had. The chicken was moist and the sauce fabulous. It was also very easy to do. I will make this one again!