chicken marsala

Lora_Brinkman avatar
By Lora Brinkman
from Columbia, MO

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

serves 4
prep time 30 Min
cook time 45 Min
method Stove Top

Ingredients For chicken marsala

  • 4 lg
    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
    marsala wine
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How To Make chicken marsala

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