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Chicken >> Chicken Marsala
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Chicken >> Chicken Marsala


4 Boneless Chicken Breast Halves ¼ Cup All-purpose Flour ½ Teaspoon Salt ¼ Tablespoon Ground Black Pepper ½ Teaspoon Dried Oregano ¼ Cup Olive Oil ¼ Cup Butter Or Margarine 1 Cup Sliced Fresh Mushrooms ½ Cup Marsala Wine ¼ Cup White Cooking Sherry
Pound Chicken Breasts Between Two Sheets Of Waxed Paper Until ¼-inch Thick.
Set Aside.
In A Shallow Dish Or Bowl Mix Together The Flour, Salt, Pepper And Oregano.
Dredge Chicken In Flour Mixture, Shaking Off Excess Flour.
Heat Oil And Butter In A Large Skillet Over Medium-high Heat Until Hot; Cook Chicken Until Golden Brown, About 2 To 3 Minutes Per Side.
Transfer To Heated Serving Platter; Keep Warm.
Add Mushrooms To Skillet And Cook For About 2 Minutes, Stirring Occasionally.
Add Wine And Sherry And Reduce Volume By Half Over High Heat, Stirring Up Any Browned Bits From Bottom Of Skillet.
Pour Sauce Over Chicken And Serve.

Makes 4 Servings. You can serve with your family and friends.
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