Here is my mom’s recipe for Chicken Marsala. She prepared all of food in the photos I took below.
Chicken Marsala
2 large skinned, boneless chicken breasts, pounded flat with mallet
Flour to dredge
1Tbls. Each Olive oil, butter
1 tsp. chopped garlic (optional)
Chefs Secret Seasoning, to taste
1 bottle Marsala Wine (cooking wine works well and is much cheaper)
½ cup heavy cream (optional instead of flour to thicken. Can also use Greek yogurt to reduce fat)
1 8 oz. package fresh mushrooms, sliced
1 box penne pasta
To make ahead, reduce wine by half by simmering on low for about 45 to 60 minutes.
Cook the pasta to al dente stage (slightly undercooked) drain and set aside.
Just before cooking the mushrooms and chicken, add cream and pasta to the reduced Marsala wine and simmer while finishing the mushrooms and chicken. Simmer until sauce reduces by half and thickens-@ 10 to 15 minutes.
Before cooking the chicken, sauté mushrooms lightly and set aside- they’ll need to be drained before adding to the sauce.
Last, dredge chicken in flour and sauté in olive oil/ butter and garlic until browned lightly on both sides @ 5 minutes total. Season.
Don’t cook too long or chicken will get stringy and tough.
Finally, add mushrooms to chicken and pour sauce over all and serve immediately.
Bon Appetite!
Thanks for reading, have a great day ;)
That looks delicious! Yum!
Like or Dislike:
0 
0
I’ll attest, it was great!
Like or Dislike:
0 
0
YUM! That looks good!
Like or Dislike:
0 
0
Thanks for the new info, a well put together recipe is always worth it…
Like or Dislike:
0 
0