Tuesday, March 3, 2009
Olive Garden Chicken Marsala
4 chicken breasts, boneless & skinless
1/2 cup flour
Salt to taste
Pepper to taste
Dried oregano to taste
4 Tbsp oil
4 Tbsp butter or margarine
2 cups fresh mushrooms, sliced
1 cup Marsala wine
POUND chicken breasts between sheets of plastic wrap until about 1/4" thickness.
COMBINE flour, salt, pepper and oregano in a mixing bowl. Dredge chicken pieces in the flour, shaking off any excess.
HEAT oil and butter in a skillet over medium heat. Cook chicken breasts on medium heat for about 2 minutes on the first side, until lightly browned. Turn breasts over to cook other side, then add mushrooms to skillet. Cook breasts about 2 more minutes, until both sides are lightly browned. Continue to stir mushrooms. Add Marsala wine around chicken pieces.
COVER and simmer for about 15 minutes.
TRANSFER to serving plate.
Review: This recipe is one of those that I have made several times. This time however it tasted much better. I added dried parsley to the flour mixture. I buy the Marsala cooking wine(learned my lesson after reading several reviews of other recipes, use Marsala wine). If you happen to buy the cooking wine, open the bottle up as soon as you get home (for some reason it makes it taste better! This was served over pasta and with mixed veggies!
Tip: I use a Ziploc bag to place the flour mixture, it makes for easier clean up!