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Chicken Marsala     Back to Meat Dishes Menu     Printer Friendly Page

Recipe By Orville
Preparation Time 0:30

Serves 4

4 chicken breast or 12 tenderloins -- pounded thin
1/2 cup flour
1/2 teaspoon tarragon
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups Portabella Mushrooms -- thinly sliced
4 tablespoons butter
4 tablespoons olive oil
1 tablespoon parsley
1 1/2 cups Marsala cooking wine

Melt 4 tablespoons of butter in a hot skillet. Add the thinly sliced mushrooms and cook until browned. Remove from skillet and set aside. Mix flour, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon of terragon. Dredge the pounded chicken pieces in this flour mixture. Add 4 tablespoons olive oil to the skillet used to cook the mushrooms adjust heat to medium high and when hot add the chicken pieces. Cook on both sides until done. Add parsley and Marsala wine. Add more salt and pepper to taste as needed. Cook for 10 minutes over medium heat. Serve with Fettuccini and Alfredo Sauce.