How to make Chicken Marsala
Gently pound each chicken breast between two sheets of plastic wrap sheets until 1/4-inch thickness. Or, slice each chicken breast horizontally to get two cutlets.
- Mixflour, salt, pepper, and basil in a wide, shallow dish.
- Coat the chicken on both sides in the flour mixture.
- Heat the butter and oil in a heavy non-stick frying pan on medium heat.
- Place the chicken in the frying pan and cook for about 2 to 3 minutes until lightly browned on the first side.
- Turn the chicken and add the mushrooms around the pieces of chicken. Cook for about 3 minutes until chicken is lightly browned. Stir the mushrooms.
- Pour Marsala wine into the pan. Reduce the heat to medium-low. Cover the pan and simmer for 10 minutes.
- Serve the Chicken Marsala with rice, mashed potatoes or cooked pasta. The meal pairs well with Chardonnay.
Remember you can have your Chicken Marsala for lunch even though you cooked it in the morning. It’s simple: just put it in a Vaya Tyffyn stainless steel lunchbox where you can retrieve it hot and steamy any time you want.
- Marsala is a sweet or dry wine, produced in the region surrounding the city of Marsala in Sicily.
- Sicilians occasionally drink the “vintage” Marsala. However,similar to Sherry, Madeira, and Port, the exported version of the wine is fortified with a neutral grape spirit or brandy.