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california chicken marsala

(1 rating)
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Private Recipe by
Kimmi Knippel (Sweet_Memories)
Cullowhee, NC

Mmmmmmmmm!

(1 rating)
yield 4 serving(s)

Ingredients For california chicken marsala

  • 1 box
    spinach fettuccine pasta
  • 4
    chicken breasts, boneless & skinless
  • 1/2 c
    all purpose flour
  • 1 Tbsp
    garlic powder
  • 1 tsp
    salt
  • 1/2 tsp
    pepper
  • 1/2 tsp
    oregano, dried
  • 2 Tbsp
    olive oil, extra virgin
  • 3 Tbsp
    butter, divided
  • 1 - 8 oz pkg
    baby bella mushrooms
  • 3/4 c
    marsala wine
  • 1 Tbsp
    all purpose flour

How To Make california chicken marsala

  • 1
    Cook pasta according to package directions.
  • 2
    Place chicne between 2 sheets of plastic wrap, & flatten to 1/4" thickness, using rolling pin or meat mallet. In shallow bowl, combine 1/2 C flour, garlic powder, salt, pepper & oregano. Dredge chicken in flour mixture; shaking off excess.
  • 3
    In a large skillet, heat oil & 2 tbsp butter over medium high heat; add chicken & cook for 5 minutes each side or until golden brown. Remove from skillet. Add mushrooms & remaining butter to skillet & saute for 5 minutes or until tender. Add wine & cook, stirring to loosen any browned bits from bottom of skillet. Sprinkle 1 tbsp flour over mushroom mixture & cook 5 minutes or until thickened, stirring often.
  • 4
    Return chicken to skillet & cook 5 - 6 minutes. Serve with fettuccini.
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