I LOVE Chicken Marsala. If we go out to eat somewhere and it's on the menu, there is a very good chance I'll be ordering it for dinner. So when I found this recipe, I had to give it a shot.
¼ c. all-purpose flour for coating
½ tsp salt
¼ tsp ground black pepper
½ tsp dried oregano
4 skinless, boneless chicken breast halves—pounded ¼ inch thick
4 Tbsp butter
4 Tbsp olive oil
2 cup sliced mushrooms
¾ cup Marsala wine
1. In shallow dish or bowl, mix together the flour, salt, pepper, and oregano. Coat chicken pieces in flour mixture.
2. In large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Make sure to cook it on both sides!
3. Remove chicken from pan.
4. Cook mushrooms and add heavy cream as desired to make the sauce.
5. Reduce the sauce (add the wine, and then let it simmer for a while so all the alcohol cooks off.)
6. Add the chicken to the sauce, and serve. (Can be served over pasta.)
When I made this, I thought the Marsala cream sauce would have enough flavor to serve as a pasta sauce as well, so I served the chicken with some penne. Turns out the sauce was delicious over the seasoned chicken, but was kind of bland over plain pasta. I would recommend maybe some garlic and basil pasta? Something with some good flavor already, that will be enhanced by the Marsala cream sauce. I'll post an update to this once I find a fabulous pasta option.