This recipe originally came from sweetsavorylife.com found via Pinterest, but as I was making it, I made some adaptations to make it my own and it was AWESOME. Guys, this is monumental. This is my FIRST ever recipe adaptation of my own! And I couldn't be happier to share it with you!
Chicken Marsala
Ingredients
2 skinless, boneless, chicken breasts or 4-6 chicken tenders
salt and freshly ground black pepper
1 tsp oregano
1/2 cup all purpose flour or corn starch for gluten-free
up to 1/2 cup olive or vegetable oil
8 ounces container of mushroom, sliced and cleaned
2 tablespoons butter
1/2 cup sweet Marsala wine
1/4 cup water plus 1 Tbsp flour
1/4 cup sherry or dry white wine
2 tablespoons heavy cream
Garnish with chopped parsley or oregano
Directions:
If using chicken breasts, split each chicken breast through the middle to make 2 pieces. If using tenders, keep whole. Place plastic wrap over chicken and pound each one flat using a meat tenderizer/mallet until they are about a quarter inch thick.
Place some flour on a plate and add salt, pepper, and oregano, and dredge each piece of chicken in it.
Heat the oil over medium-high heat and when the oil is hot fry each piece of chicken for 3-4 minutes on each side until they are golden brown.
Remove chicken and place them on your serving platter covering them with foil.
Reduce the heat to medium and add butter and mushrooms. Saute mushrooms for 4-5 minutes making sure to season them with salt and pepper lightly. Add marsala wine, sherry (or white wine), and cream, allowing the liquid to reduce slightly – approx. 3 minutes. Add 1 Tbsp flour to water to make a roux, add to the sauce, and cook another 3 minutes, or until mixture thickens to desired consistency. Pour mushrooms and sauce over chicken and serve.
Enjoy!
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