Chicken Marsala II
November 29, 2011
"This is another version of Kittencal's Chicken Marsala recipe that I have used for some time. It is TRULY restaurant quality, and one that I have used over and over with company. Just perfect & very easy. I sometimes service it with or over fettuccine."
- Serving Size: 1 (298.1 g)
- Calories 528.3
- Total Fat - 24.7 g
- Saturated Fat - 8.3 g
- Cholesterol - 185.6 mg
- Sodium - 1473.9 mg
- Total Carbohydrate - 13.8 g
- Dietary Fiber - 1.9 g
- Sugars - 0.1 g
- Protein - 59.2 g
- Calcium - 41.5 mg
- Iron - 3.4 mg
- Vitamin C - 0.3 mg
- Thiamin - 0.2 mg
Pound the chicken breasts to about 1/4-inch thick (does not have to be exactly 1/4-inch).
Mix together flour, seasoning salt, pepper, garlic powder and oregano in a shallow dish.
Coat the chicken pieces in the flour mixture on all sides.
Heat butter and oil in a large skillet and brown the chicken on one side.
Turn the chicken over and add in the sliced mushrooms.
Pour in the Marsala and sherry; mix to combine.
Cover the skillet and simmer chicken and mushrooms for about 15-20 minutes (turning the chicken once).
Serve the chicken with Parmesan cheese if desired.
Tips & Variations
No special items needed.