This delicious Chicken Marsala recipe, known in our home as Chicken with Mushrooms,is a regular on our menu. Our grandchildren love it too. The recipe was originally found in an old Better Homes and Gardens Recipe Book. I usually serve it with egg noodles ( actually yolk free noodles) or white rice. But, the original recipe just suggests serving with pasta or without anything else. You can see the changes I made to the original recipe listed below in green.It suits my restricted diet well and tastes just as good. Whether you make the original version or my edited version I hope it will find its way onto your menu plan. Cooking chicken Marsala without Marsala wine as shared below will change the Marsala recipe to chicken with mushrooms. Using wine for cooking, just a reminder that the alcohol cooks out leaving behind the sweet taste of the wine’s flavor.
What You Need
4 Boneless skinless chicken breasts (about 1 1/2 lbs)
½ Cup Gold Medal™ all-purpose flour
¼ tsp. Salt
¼ tsp. Pepper
2 Tbsp. olive oil or vegetable oil
2 Cloves garlic, finely chopped
1 Cup sliced fresh mushrooms or 1 ½ Cups
¼ Cup chopped fresh parsley or 1 Tbsp. dried parsley
½ Cup dry Marsala wine or omit the wine, and use homemade onion free chicken broth
Hot cooked pasta or rice if desired
Plastic wrap or wax paper or Zip lock style bag
Flat side meat mallet
Shallow Dish or pie baking dish
Non Stick Skillet
Before you Start– Place chicken breast ( one at a time) Between sheets of plastic wrap ( I use a zip lock style bag with air removed ) or waxed paper, flatten each chicken breast to 1/4-inch thickness. Place bagged chicken breast onto cutting board and flatten using a rolling pin or meat mallet with a flat side, repeat with remaining chicken.
Let’s Make It! Prepare your pasta or rice according to directions. In shallow dish, mix flour, salt and pepper. Coat chicken with flour mixture; shake off excess flour. In 10-inch skillet, heat oil over medium-high heat. Cook garlic, mushrooms and parsley in oil 5 minutes, stirring frequently. Add chicken to skillet. Cook about 8 minutes, turning once, until brown. Add Marsala wine (chicken stock). Cook 8 to 10 minutes until chicken is no longer pink in center. Or until a meat thermometer shows 165 degrees Fahrenheit and clear liquid shows when thermometer is removed) Serve with pasta or rice.
Katies tid bits– Marsala wine has a unique flavor, so use it if you can. Sweet Marsala wine is used for chicken. Use dry Marsala for beef recipes.
The May issue of Ruby for Women magazine is out. Have your read it yet? You can find it HERE
Will you be cooking Chicken Marsala aka Chicken with Mushrooms with or without the wine?
I hope you will all join us tomorrow for the Thursday Favorite Things ( TFT) blog party. I can’t wait to see what you will share.
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