Marsala is a sweet amber wine made originally from the grapes of Sicily. It imparts a distinctive flavor to this dish, and when added to the chicken and mushrooms, it is just fantastico! This recipe is practically fool-proof, and guaranteed to please your palette. Buon appetito!
Chicken Marsala
1 pound of boneless chicken breast
1/2 cup flour salt and pepper
2 tablespoons olive oil
1 large onion, chopped
2 cloves of garlic, minced
1 pound button mushrooms, sliced
3 teaspoons of chicken bouillion powder, mixed in 1 cup of very hot water
1/2 cup Marsala wine
1/4 cup Vermouth
1/8 cup balsamic vinegar
Dredge the chicken breasts in the flour seasoned with salt and pepper. Saute in olive oil in a large pan, until browned. Remove. Add another tablespoon of olive oil if needed, and saute the onion and garlic. When softened, add the mushrooms and continue cooking until they just begin to soften.
Add the chicken bouillion mixture, the Marsala, the Vermouth, and the vinegar, and cook over medium heat. The sauce will begin to thicken and reduce. Add the chicken (I like to cut up my chicken before adding, but it’s personal choice) and allow all the ingredients to mingle and warm together.
Serve with either rice or pasta, and a green vegetable. Makes 4 generous servings.
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