Wednesday, June 8, 2011

Easy Chicken Marsala


Photo Copyright Amanda Howard 2011



4 Chicken  Boneless half-breasts -- pound 1/4" thick
1/4 cup Wondra flour  (I used regular flour)
1/2 teaspoon Salt
pepper to taste
1/2 teaspoon Oregano
4 tablespoons Oil
4 tablespoons Butter or margarine
1 cup Fresh mushrooms -- sliced
1/2 cup Marsala wine ( I used the wine I had on hand. It was less than $10 and a little dry)



Combine flour, salt, pepper and oregano and blend well. Heat the oil and butter in a skillet until bubbling lightly. Dredge the chicken in the flour and shake off the excess. Cook the chicken on medium heat for about 2 minutes on the first side, until lightly brown. As you turn the breasts to the second side to cook, add the mushrooms around the chicken pieces. Cook about 2 more minutes, until lightly browned on the second side. Stir the mushrooms. When the second side is lightly browned, add the wine around the pieces, cover the pan and simmer for about 10 minutes.
Photos Copyright Amanda Howard 2011

I am absolutely in love with the Olive Garden. However, every time I go there I do order the same thing. The Chicken Marsala with Garlic Parmesan mashed potatoes, a peach tea, and that yummy lemon dessert. *drool*. Fortunately (yes I said fortunately) we are too broke to splurge at the Olive Garden so I Googled the recipe. I cheat! I cheat! As it turns out ... it's really simple to recreate the recipe. I also made a couple of substitutions and it turned out delish! Garlic Parm mashed potatoes are super easy too. Just make the mashed potatoes as you normally would and add minced garlic and grated Parmesan cheese to taste. Enjoy! This is gonna make your taste buds smile.

No comments:

Post a Comment