My Go To Chicken Marsala Recipe 465

Steps:

• Process: Pound the chicken out to about 1/4 inch thickness. Season with salt, pepper and oregano. Put the flour on a plate. Dredge the chicken in the flour, shaking off any excess. Heat the olive oil and butter in a large pan over medium high heat. Once the oil is hot, add the chicken. Cook for 2-3 minutes on each side, just until the chicken is golden brown. Remove the chicken from the pan and put on a plate. Cover to keep warm. Saute onion and mushrooms and garlic, stirring occasionally, until liquid mushrooms give off is evaporated. Add Marsala and cook mixture, stirring, until Marsala is almost evaporated (about 2 minutes). Be sure to scrape the bits off the bottom of the pan so you get all the flavor in your sauce. Add broth and chicken with any juices that have accumulated on plate and simmer, turning chicken once, until cooked through, about 10 minutes. Transfer chicken with tongs to a platter. Remove skillet from heat and stir in remaining 2 tablespoons butter that has been incorporated with the flour stirring until butter is just incorporated This process finishes the sauce with a glossy and smooth texture. Spoon mushroom sauce around chicken and sprinkle with parsley. Serve hot with pasta.My Go To Chicken Marsala

Steps:

• In a medium bowl, stir together the flour, garlic salt, pepper, and oregano. Dredge chicken in the mixture to lightly coat.
• Heat olive oil and butter in a large skillet over medium heat. Fry the chicken in the skillet for 2 minutes, or until lightly browned on one side. Turn chicken over, and add mushrooms. Cook about 2 minutes, until other side of chicken is lightly browned. Stir mushrooms so that they cook evenly.
• Pour Marsala wine over the chicken. Cover skillet, and reduce heat to low; simmer for 10 minutes, or until chicken is no longer pink and juices run clear.