Tried and True Chicken Marsala
★★★★★ 1 vote5
1/4 call purpose flour
1/2 tspgaram masala seasoning
8boneless, skinless, chicken tenders
3 Tbspolive oil
1 csliced mushrooms
1/2 cmarsala cooking wine
1/4 csherry cooking wine
How to Make Tried and True Chicken Marsala
- Place a paper towel on a dinner plate (for easy clean up), mix the flour and seasoning and spread out on the paper towel. Coat the chicken pieces in the flour mixture.
- In a large skillet (I used my Turbo Cooker), melt the butter in the olive oil over a medium heat. Cook chicken until it browns on one side. Turn the chicken and immediately add the mushrooms, marsala, and sherry.Note: the mushrooms taste better if they are cooked down on the skillet with the wine, not on top of the chicken. Cover the skillet and reduce the heat. Simmer until chicken is fork tender, about 6 to 8 minutes.