Chicken Marsala Recipe

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Chicken Marsala

Lora Brinkman

By
@Lora_Brinkman

Serve over noodles, potatoes, or rice. I use wide egg noodles.

Rating:
☆☆☆☆☆ 0 votes
Serves:
4
Prep:
30 Min
Cook:
45 Min
Method:
Stove Top

Ingredients

4 large
chicken breasts; pound thin
4 Tbsp
olive oil
2 clove
garlic, crushed
2
portabello mushrooms, sliced
12
shitake mushrooms
4 Tbsp
butter
flour for dredging
pepper to taste
capers, to taste
2
handfuls baby spinach, sliced
1 3/4 can(s)
marsala wine

Step-By-Step

1Season flour with salt and pepper. Coat chicken, brown in olive oil.
2Remove chicken, but cover to keep warm.
3Add more oil and add garlic for 1 minute and remove (if you are using the canned diced garlic, just leave it.
4Add mushrooms. Cook until tender 8-10 minutes.
5Add capers and marsala wine. Turn up the heat and reduce sauce until it starts to thicken.
6Add butter in chopped pieces.
7Add chicken to reheat.
8Add spinach on top.
9Cover and simmer 10-30 minutes. Longer the better the flavor.

About this Recipe

Course/Dish: Chicken, Pasta
Main Ingredient: Chicken
Regional Style: Italian