This recipe for chicken marsala is another one of my go-to dinners. It doesn’t have much prep work before hand, takes about 15 minutes to cook, and I almost always have most of the ingredients on hand.
For convenience and speed, I use the thin-sliced boneless, skinless chicken breasts. The Marsala wine and cooking sherry can be found with the oils and vinegars in your market, and each bottle will last for about 3 meals.
If you’re as in love with sauteed mushrooms as I am, you’ll love this chicken marsala!
1/4 cup all purpose flour
1/2 tsp. salt
1/4 tsp. ground black pepper
1/2 tsp. dried oregano
2 Tbsp. olive oil (or a few turns around the pan)
4 thin-sliced skinless, boneless chicken breasts
1 cup sliced mushrooms (or, throw the whole pack in, like I do)
1 cup Marsala wine
1/2 cup cooking sherry
Combine the flour, salt, pepper, and oregano in a bowl, and coat the chicken in the mixture.
Heat oil in a large skillet, then add chicken. Lightly brown on one side, flip, and add mushrooms. Pour in Marsala and sherry. Cover the skillet, and cook for 10 minutes or until no longer pink and juices run clear.
Enjoy with mashed potatoes, veggie, and a salad!