Chicken Marsala

This is one of my favorite meals when I eat out. I have to say that now I prefer my recipe. This dish is so easy to make but has a huge wow factor, saving you a ton of money. Chicken Marsala will cost you at least $12 per person in a restaurant. You can make this dinner for two for about $6.

Chicken Marsala

Olive Oil
2 Tablespoons of butter
1lb Boneless skinless chicken breast
flour for dredging
salt and pepper
1 large clove of garlic
1 4oz can of sliced mushrooms or 1 cup of fresh mushrooms (the fresh mushrooms are so much better)
1 cup of chicken stock
1/2 cup of marsala wine*
fresh or dried parsley
1/4 water
1 teaspoon cornstarch

To prep your chicken breasts, cut them lengthwise to make thinner cutlets. This will greatly reduce the cooking time. Sometimes I cut mine into three cutlets because they are so thick. I want my chicken to be about 1/4 to 1/2 inch thick. Pat the chicken dry. Add salt and pepper to the flour and dredge your chicken. Cover it well but shake off the excess. Heat some oil in a skillet over medium heat. Add the butter and let it melt with the oil. Adding the butter will give it good flavor, but the oil will keep the butter from burning. Add the chicken. You may need to do this in batches so you don’t crowd the pan. Cook the chicken until golden brown. Remove the chicken from the pan as finished. Add your mushrooms now and your garlic. I like to grate my garlic with a Microplane Grater so it blends nicely into the sauce. Cook this for a minute or two until your mushrooms are nice and browned. Add the chicken stock and the wine. Cook for another minute or two, turning up the heat a bit to bring it to a simmer. If you are using dried parsley, add it here. Mix the cornstarch and water. Add that to the sauce. If you are using fresh parsley, now is the time to add it. Stir your sauce to thicken it. Now add the chicken back to the pan to reheat. Serve with pasta, rice or potato.

* Don’t purchase cooking wine at the grocery store. Cooking wine tastes pretty terrible and has a ton of sodium. Always use wine you’d drink when cooking. It doesn’t have to be expensive. In fact, I’ve found that per liter, the stuff at the grocery store is more expensive than buying an inexpensive table wine. Marsala wine can be found at most liquor stores and is pretty inexpensive. Trust me on this one.

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