Recipe: Homemade Chicken Marsala
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Ingredients:
1 cup flour
1 tbsp garlic salt
3/4 tbsp oregano
1 tsp thyme
8 oz sliced mushrooms
4 cloves minced garlic
1.5 lb-2 lb chicken (pounded down to 1/2 inch thick)
3/4 cup olive oil
1 cup marsala wine
1-1.5 cups beef stock
**optional: pasta
Instructions:
Make flour mixture by mixing 3/4 cup of flour, 1 tbsp garlic salt, 3/4 tbsp oregano, 1/2 tsp thyme. Chop of 8 oz of mushrooms. Pound the chicken breasts down so that they are about 1/2 inch thick or less. Dredge the chicken in the flour mixture and shake off excess. Add about 3/4 cup olive oil to cover bottom of pan and put on medium-high heat. Cook chicken for about 5 minutes, flip, cook another 5 minutes. The chicken should be golden brown. Once the chicken is done, set aside and cover to keep warm. The key is to cook the chicken all the way, but to not over cook it. Leave the oil in the pan, reduce to medium heat, add mushrooms and garlic. Sauté for about 5 minutes. Once mushrooms are cooked, add remaining 1/4 cup flour to mushrooms and stir until mixed. Add in 1 cup Marsala wine and boil for a few seconds to boil off the alcohol. Add 1-1.5 cup beef stock and let simmer for a minute or two. Add in the chicken to “rewarm” it and cover it with the sauce. Serve with pasta, mashed potatoes, or whatever you would like!
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