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Use dry sherry if you can't find dry Marsala, but don't use sweet Marsala. Ever!
Make and share this Chicken Marsala recipe from Food.com.
- Rinse chicken and pat dry.
- Season with salt and pepper.
- In a large frying pan, melt butter with oil over medium heat.
- Add chicken, in batches if necessary, and cook 5 minutes, turning, until lightly browned on all sides.
- Remove chicken and set aside.
- Drain off almost all fat.
- Add onion to pan and cook over medium heat 2 minutes, or until softened.
- Return chicken to pan, along with the marsala and the stock.
- Bring to a boil, reduce heat to low,cover and simmer 25 -30 minutes, or until chicken is fork tender.
- Season with additional salt and fresh pepper.