Chicken Marsala




  1. Preheat the oven to 250 degrees
  2. Heat 1 tbsp olive oil in a stainless steel or cast iron skillet over medium-high heat. Put flour, salt, pepper and oregano into dish large enough to hold any of the chicken breasts. Put each chicken breast into the container and flip to lightly coat with flour and spices. After coating, put the breasts into the skillet for approximately 4 minutes (turning once) until both sides are just beginning to turn golden-brown.
  3. Take the breasts from the skillet and put them in a baking dish. Do not rinse/clean skillet. Cover the top of the baking dish with aluminum foil. Place covered baking dish into the preheated oven until ready to serve.
  4. Heat the remaining 1 tbsp of olive oil in the skillet under medium-low heat. Saute mushrooms for 2-3 minutes.
  5. Increase heat under skillet to medium-high and stir in Marsala, sherry and garlic. Cook and stir until thickened, making sure to scrape the bottom of the dish to bring up any browned bits of chicken left in the pan. Once sauce has thickened, mix chicken broth into skillet and continue to cook and stir unti reduced to about 1/2 cup.
  6. Remove skillet from heat. Mix butter/margarine in until melted. Remove baking dish from oven and put chicken on serving plates. Spread sauce from skillet over the chicken.

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