Sue, Paul also loves Chicken Marsala and this recipe is awesome and so easy. I use crimini mushrooms, which are baby portobellos but there is no reason why you couldn't use the big ones. I use the sweet marsala from the grocery store, Florio and it comes out perfect every time. Be sure to eat this immediately after you make it. ...Did I say how easy it is?

{{!gwi}}

(Very easy to make half recipe just for two.)

4 skinless, boneless chicken breast halves
1/4 cup all-purpose flour
Salt and fresh ground pepper to taste
1 tablespoon each olive oil and butter
4 slices bacon (or 4 slices Prosciutto)
12 ounces Crimini mushrooms, sliced thick
1 cup sweet Marsala wine
1/2 cup chicken broth

Place chicken breasts between plastic wrap and pound to even thickness. Season chicken with salt and pepper. Place flour in a shallow dish and season with salt and pepper. Heat oil and butter in a large skillet over medium-high heat. When the oil and butter are hot, dredge chicken in flour, shaking off the excess, fry the chicken for 4 minutes each side until golden, turning only onceÂdo not over cook! (Chicken may not be done at this point will have some carry over cooking and will cook more when returning to skillet.)Remove the chicken to a large platter.

Lower heat to medium and add bacon to drippings in pan and cook until bacon begins to brown; add the mushrooms to bacon and sauté until they are browned; about 5 minutes. Pour the Marsala in the pan and simmer to reduce for about 5 minutes. Add the chicken broth and simmer for 2 minutes to reduce the sauce slightly. Return the chicken to the pan and gently stir simmering for about 2 minutes more to heat the chicken and thicken the sauce.

*Inspired by recipe from Tyler Florence and Joann Cianciulli

Marilyn

Here's my T&T for Turkey Marsala, but I substitute chicken all the time.

Turkey Marsala

1lb turkey breast
2T butter
3T flour
2tsp instant chicken boullion
1/4tsp garlic powder
1c water
1/2c dry Marsala wine
1c sliced fresh mushrooms

Melt butter in skillet over medium heat. Brown the turkey, turning once. Place turkey on serving platter, cover to keep warm.
Combine flour, boullion and garlic powder in bowl. Gradually stir in water and wine. Add to skillet and cook over medium heat 5 minutes, stirring constantly until thickened. Add mushrooms and heat one minute more. Puor half of sauce over turkey, pass remaining sauce. 4 servings.

Linda

Mmmmm, both of those recipes sound delicious!

The dish I had last night didn't have any bacon in it. (I even took some home in a doggie bag and had it for lunch today, and there was definitely no bacon flavor.) But it sounds good! Thanks, Marilyn!

Linda, your recipe sounds closer to the version I tasted. (Actually, the two recipes are pretty similar, except that one is more detailed. I think I'll combine them.) Thanks very much!

Sue

Sue, I have also made my recipe without the bacon and used it for pork with great success. Marsala recipes are so quick and easy, you can add or delete with no problem. Good luck on the combo.

Marilyn

.......so is it DRY marsala or SWEET?

Never bought the stuff, so just curious. Oh, and how long does the marsala last? Do you have to refrigerate the unused opened bottle?

Dry is sweet enough for me...
And I also don't sue any smoked meat in my chicken or veal marsala.
I just dredge chicken (or veal slices) in seasoned flour and fry briefly in butter and olive oil mixed. I previously, saute some mushrooms in another pan.....then add the cooked mushrooms to the pan with the chicken and when all is hot add some marsala.....bring to a boil and =serve. Top with some fresh chopped parsley.
Linda C

I'm really looking forward to trying this. Thanks for all the recipes and tips!

Sue

Dry Marsala is what I use, too.

Enjoy!

Linda

Then dry it is.

Chicken marsala is one of my DD's favorite meals. She always orders it with the mushrooms on the side as she doesn't care for 'shrooms. So, I will take LindaC's advice and cook the 'shrooms separate.

Can't wait to see the smile on DD's face. Thanks, ladies.

This Came directly from Olive Garden's website it's so yummy! Christine (internetnut)

Chicken Marsala

Description

Serving Calculator: (2 - 24 servings) Total Time: 0 hr. 30 min.

cook: 30 min(s)

Ingredients:
4 ea Chicken half-breast, boneless & skinless
1/4 cup(s) Flour ("Wondra" preferably)
1/2 tsp Salt
Pepper to taste
1/2 tsp Oregano, dried
4 Tbsp Oil
4 Tbsp Butter (or margarine)
1 cup(s) Fresh Mushrooms, sliced
1/2 cup(s) Marsala wine
Procedures:

Pound chicken breasts between sheets of "Saran Wrap" until about 1/4" even-thickness

Combine flour, salt, pepper and oregano, blend

Dredge chicken pieces in the flour, shake off excess

Heat oil and butter in frying pan over medium heat.

Cook the breasts on medium heat for about two minutes on the first side, until lightly brown

Turn breasts over to second side to cook, add the mushrooms around the chicken breasts

Cook breasts about two more minutes, until lightly browned on the second side, stir the mushrooms

When lightly browned, add Marsala around the chicken pieces, cover and simmer for about ten minutes

Transfer to serving plate.

Here is a link that might be useful: Olive Garden Website Chicken Marsala

I can attest to Marilyn's

Lori

Christine, thanks for posting that Olive Garden recipe (I'm amazed that they would give away their secrets!). And LoriJean, the dish looks even better in your photos! Thanks!

Sue