chicken marsala

How To Make chicken marsala

• 1

  Prepare the chicken cutlets by pounding all to an even thickness, about 1/2 inch. Then cut each cutlet into 2 inch pieces.
• 2

  In a ziplock bag add the flour, salt, pepper, and cayenne. Mix well. Drop a couple of pieces of chicken at a time into the flour mixture, and give a shake to dust the chicken. Place on a plate, and continue until all the chicken is coated lightly with the flour and spice mixture.
• 3

  Heat 1 tablespoon of butter, and 1 tablespoon of olive oil, in a large skillet, over medium-high heat. When the butter and oil is hot, add the floured chicken to the skillet. Cook until lightly golden brown, about 3 minutes. Turn and cook the other side for another 3 minutes. Set the cooked chicken aside on a plate, and cover with foil, to keep warm.
• 4

  To the same skillet, add 1 tablespoon of butter, and 1 tablespoon of olive oil. Add the mushrooms, season lightly with salt and pepper to taste, and cook until they are slightly browned. Remove from skillet, and set aside.
• 5

  Now add the last tablespoons of butter and olive oil to the hot skillet, and add the sliced onions, garlic, and the oregano. Cook until the onions start to caramelize. Add the mushrooms and juices back to the skillet.
• 6

  Carefully add the chicken stock and Marsala wine to the skillet, scraping brown bits from the bottom. Bring to a boil, reduce heat and simmer for 15 minutes, or until the sauce reduces and thickens a bit.
• 7

  After the sauce has reduced, add the cooked chicken back to the skillet, and let simmer for another 5 minutes. Finally add the heavy cream, and give it a stir, and heat through.
• 
  8

  Place in a pretty serving bowl, and you are ready to serve! Enjoy!
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