Chicken Marsala

Chicken Marsala is a delicious entree prepared with mushrooms, marsala wine, onions and shallots. This recipe is believed to have originated in Sicily, the home of the sweet marsala wine that is a central ingredient of the entree. As demonstrated on a featured video below, it is important in this recipe to use the original wine from Sicily, as it has a characteristic flavor, aroma, and dark color. These characteristics are not found in domestically produced "marsala" wines from the United States. www.ifood.tv/network/wine_chicken_marsala/recipes There are variations in the recipe, and some variations are included on this page. Here we give you two recipes for preparing this dish, including a low-carb version. With the instructions given and and helpful links on this site, you should become an expert in knowing how to make chicken marsala in your own kitchen. Note that you can also substitute veal to make Veal Marsala.

• 3/4 cup flour
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 4 boneless skinless chicken breasts, butterflied
• 3 tablespoons olive oil
• 4 tablespoons butter
• 10 ounces mushrooms, sliced
• 2 cups sweet marsala wine
• 1 clove garlic, minced
• 3 tablespoons lemon juice
• 2 tablespoons parsley

1. Heat olive oil in a frying pan over medium high heat.
2. Mix flour, salt and pepper in a large shallow bowl.
3. Coat chicken breasts in the flour mixture, removing the excess flour from chicken.
4. Add the chicken to the oil and cook for three minutes on each side, or until lightly browned.
5. Remove the chicken from the pan and set aside.
6. Melt two tablespoons of the butter in the same pan, then add the mushrooms.
7. Cook uncovered for five to seven minutes, or until the mushrooms are tender and browned.
8. Add the marsala wine and stir.
9. Add the garlic, lemon juice, remaining two tablespoons of butter and parsley. Cook until the sauce thickens.
10. Pour the sauce over the chicken, serve and enjoy!

• 4 chicken breast halves, boneless
• 1 large egg, lightly beaten
• 1/4 cup soy or oat flour
• 2 tablespoons olive oil
• 2 cups fresh mushrooms, sliced
• 1 1/2 cups dry Marsala
• 1 cup Half-and-Half
• 4 slices of mozzarella cheese
• 1 tablespoon fresh parsley, chopped
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

1. Dip the chicken in egg and dredge in the flour.
2. Brown the chicken pieces in the oil in a large skillet over medium-high heat. Remove chicken and set aside. Reserve drippings in skillet.
3. Cook mushrooms in the skillet drippings over medium-high heat, stirring constantly, until tender.
4. Add the chicken, Marsala, and the remaining ingredients.
5. Top chicken pieces with the cheese.
6. Cook until heated through and cheese is melted.