July 30, 2011

Chicken Marsala

Not too long ago I wrote about Chicken in Wine Sauce and how it's a quick recipe for hurried nights when you want to put a nice dinner on the table in a hurry.

Thinking about Chicken in Wine Sauce made me think of Chicken Marsala.

I had never made Chicken Marsala before, so I googled for a recipe and the "Olive Garden" restaurant came up in my search. I almost dismissed it, thinking, "I don't want to go to a restaurant and order it, I want to MAKE it." But then I realized that the "Olive Garden" was offering up their recipe. Hmmm... this sounded interesting...

So I tried it.

Oh my goodness... this was one of the quickest and easiest recipes I have ever made! It only took a few minutes of preparation, pounding the deboned chicken and slicing the mushrooms. Then most of the cooking was done while everything simmered in the covered skillet.I made a couple of minor changes to their recipe. I used four cups of mushrooms instead of two and I used a few fresh herbs from the garden instead of dried oregano. I'm sure I'll be making this again and when fresh herbs aren't available I'll use "Italian Seasonings," a simple blend of home grown dried herbs... oregano, parsley, basil, and thyme. I served my Chicken Marsala over some homemade noodles with a side of wilted spinach.

I'll reprint the Olive Garden recipe here since they been kind enough to share it... but I noticed that they shared a number of other recipes as well and you might want to visit their site when you're looking for a little inspiration some time. Their site is www.olivegarden.com. Their recipes can be found under the heading "Connections to Italy."CHICKEN MARSALA (Olive Garden recipe)

4 chicken breasts, boneless & skinless
1/2 cup flour
Salt to taste
Pepper to taste
Dried oregano to taste
4 Tbsp oil
4 Tbsp butter or margarine
2 cups fresh mushrooms, sliced
1 cup Marsala wine

POUND chicken breasts between sheets of plastic wrap until about 1/4" thickness.
COMBINE flour, salt, pepper and oregano in a mixing bowl. Dredge chicken pieces in the flour, shaking off any excess.
HEAT oil and butter in a skillet over medium heat. Cook chicken breasts on medium heat for about 2 minutes on the first side, until lightly browned. Turn breasts over to cook other side, then add mushrooms to skillet. Cook breasts about 2 more minutes, until both sides are lightly browned. Continue to stir mushrooms. Add Marsala wine around chicken pieces.
COVER and simmer for about 15 minutes.
TRANSFER to serving plate.


Candy C. said...

Hi! Found your blog at Simply Recipes today and I love it! This Chicken Marsala looks really good, I think we will have to try it this week with some wilted Swiss chard (it is going crazy in the garden right now!). :)

homegrown countrygirl said...

Thank you Candy C.! I'm so glad you like my blog!