Easiest Chicken Marsala of My Life

I have a friend, Kathy, who bless her heart has 5 kids. She's an amazing cook, mother, cleaner, and always has great tips. Not to mention, a great Medical Assistant, which is how we met. She always has great recipes, cleaning tips and exercise tips. And she loves Jon Bon Jovi, which makes her golden in my book. One day she recommended this Marsala Cooking Wine and the Chicken Marsala recipe from the back of the bottle. I tried to find it in the grocery store, and was unsuccessful. Mostly because I think wine, I think liquor aisle but it's actually not alcoholic. Kathy was so adamant about me trying this recipe that she picked up a bottle for me, and I was hooked. I eventually figured out where it was in the store. I usually find it near the vinegar or the salad dressings and you can get a bottle for less than $3. And you only need 3/4 cup for one recipe, so it lasts quite a while. This recipe is actually the one from the back of the bottle, however Kathy and I have made several little tweaks for it to work best for our families. 

I start off with some butter melted in a pan, and add a package of sliced mushrooms. Super easy....Brown up the mushrooms and once they are brown, remove from the pan and I put them in the Tupperware container I am going to use for leftovers= less dishes. While the shrooms are browning up. I take thin sliced Chicken Breast or Tenderloins, and lightly coat them in flour. I actually had the munchkin in the kitchen with me this weekend, so this was her job. It was great, she got to learn how to work with raw chicken and the importance of washing her hands when touching raw meat- parenting win. Granted there was flour everywhere and she complained of the flour clumping up on her fingers, but she had fun.

So once the mushrooms are browned and removed, I put a little bit more butter and throw the chicken in the pan. I usually end up having to do batches because all the chicken won't fit in the pan. The original recipe says to let it cook for 4 min per side, but it usually takes me longer. Most likely because unlike the original recipe, I don't pound my chicken down. Because.....Ain't nobody got time for that. Once the chicken is browned up and happy looking, take it out of the pan, throw the mushrooms back in, add in the 3/4 cup - 1 cup Marsala Cooking Wine, little bit of water, some parsley and rosemary. The original recipe says fresh herbs....uh dried spices work just fine. I usually let that cook down for about 5-7 minutes and then pour the sauce over the chicken breasts.  I have made this with mashed potatoes on the side, which is nice because then the sauce soaks into the potatoes and it's heaven. You can also do egg noodles or in my case, I had no time and used some Lipton Parmesan Noodles.

Sorry- was starving- Had to take a bite!

You can get the Original Recipe Here.

Easy Chicken Marsala 

4 boneless, skinless chicken breasts

flour

4 Tbsp. butter, divided

2 cups mushrooms, sliced

3/4 cup HOLLAND HOUSE Marsala Cooking Wine

water

dash of parsley

dash of rosemary 


Dredge chicken lightly on both sides with flour. In large skillet, melt 2 Tbsp. butter and sauté mushrooms over medium heat until browned, about 10 minutes. Remove mushrooms and set aside.

Melt remaining 2 Tbsp. butter in skillet. Add chicken and cook through. Remove to serving platter. Return mushrooms to pan, stir in cooking wine, water, parsley and rosemary. Heat 5-7 minutes and pour over chicken.

Pound chicken (or veal) until thin. Dredge lightly on both sides with flour. In large skillet, melt 2 Tbsp. butter and sauté mushrooms over medium heat until browned, about 10 minutes. Remove mushrooms and set aside.

Melt remaining 2 Tbsp. butter in skillet. Add chicken and cook through, 4 minutes on each side. Remove to serving platter. Return mushrooms to pan, stir in cooking wine, water, parsley and rosemary. Heat and pour over chicken.

Makes 4 servings - See more at: http://www.mizkan.com/Recipes/Veal-or-Chicken-Marsala.aspx#sthash.nJfinQjf.dpuf

4 boneless, skinless chicken breasts or veal cutlets
2 Tbsp. flour
4 Tbsp. butter, divided
2 cups mushrooms, sliced
3/4 cup HOLLAND HOUSE Marsala Cooking Wine
1/4 cup water (optional)
2 Tbsp. fresh parsley, chopped
1/4 tsp. rosemary (optional) - See more at: http://www.mizkan.com/Recipes/Veal-or-Chicken-Marsala.aspx#sthash.xak0Au6g.dpuf

Veal or Chicken Marsala

Ingredients

4 boneless, skinless chicken breasts or veal cutlets
2 Tbsp. flour
4 Tbsp. butter, divided
2 cups mushrooms, sliced
3/4 cup HOLLAND HOUSE Marsala Cooking Wine
1/4 cup water (optional)
2 Tbsp. fresh parsley, chopped
1/4 tsp. rosemary (optional)

Directions

Pound chicken (or veal) until thin. Dredge lightly on both sides with flour. In large skillet, melt 2 Tbsp. butter and sauté mushrooms over medium heat until browned, about 10 minutes. Remove mushrooms and set aside.

Melt remaining 2 Tbsp. butter in skillet. Add chicken and cook through, 4 minutes on each side. Remove to serving platter. Return mushrooms to pan, stir in cooking wine, water, parsley and rosemary. Heat and pour over chicken.

Makes 4 servings.

Nutrition

Per serving, with chicken: 330 calories, 28g protein, 10g carb, 15g fat (8g sat. fat), 105mg chol, 430mg sodium, 0g fiber

- See more at: http://www.mizkan.com/Recipes/Veal-or-Chicken-Marsala.aspx#sthash.xak0Au6g.dpuf

Veal or Chicken Marsala

Ingredients

4 boneless, skinless chicken breasts or veal cutlets
2 Tbsp. flour
4 Tbsp. butter, divided
2 cups mushrooms, sliced
3/4 cup HOLLAND HOUSE Marsala Cooking Wine
1/4 cup water (optional)
2 Tbsp. fresh parsley, chopped
1/4 tsp. rosemary (optional)

Directions

Pound chicken (or veal) until thin. Dredge lightly on both sides with flour. In large skillet, melt 2 Tbsp. butter and sauté mushrooms over medium heat until browned, about 10 minutes. Remove mushrooms and set aside.

Melt remaining 2 Tbsp. butter in skillet. Add chicken and cook through, 4 minutes on each side. Remove to serving platter. Return mushrooms to pan, stir in cooking wine, water, parsley and rosemary. Heat and pour over chicken.

Makes 4 servings.

Nutrition

Per serving, with chicken: 330 calories, 28g protein, 10g carb, 15g fat (8g sat. fat), 105mg chol, 430mg sodium, 0g fiber

- See more at: http://www.mizkan.com/Recipes/Veal-or-Chicken-Marsala.aspx#sthash.xak0Au6g.dpuf

Veal or Chicken Marsala

Ingredients

4 boneless, skinless chicken breasts or veal cutlets
2 Tbsp. flour
4 Tbsp. butter, divided
2 cups mushrooms, sliced
3/4 cup HOLLAND HOUSE Marsala Cooking Wine
1/4 cup water (optional)
2 Tbsp. fresh parsley, chopped
1/4 tsp. rosemary (optional)

Directions

Pound chicken (or veal) until thin. Dredge lightly on both sides with flour. In large skillet, melt 2 Tbsp. butter and sauté mushrooms over medium heat until browned, about 10 minutes. Remove mushrooms and set aside.

Melt remaining 2 Tbsp. butter in skillet. Add chicken and cook through, 4 minutes on each side. Remove to serving platter. Return mushrooms to pan, stir in cooking wine, water, parsley and rosemary. Heat and pour over chicken.

Makes 4 servings.

Nutrition

Per serving, with chicken: 330 calories, 28g protein, 10g carb, 15g fat (8g sat. fat), 105mg chol, 430mg sodium, 0g fiber

- See more at: http://www.mizkan.com/Recipes/Veal-or-Chicken-Marsala.aspx#sthash.xak0Au6g.dpuf