When wine is a main ingredient how can you not love the dish? I had plenty of mushrooms in the house so I tossed together an easy, old-school Italian dish, chicken Marsala. I served it over spaghetti and chased it down with a glass of wine… just in case there wasn’talready enough. 🙂
- ½ cup whole wheat flour – or any flour you prefer
- 1 tsp. salt
- 1/2 tsp. pepper
- 2-3 boneless, skinless chicken breast cut in thirds
- 1 ½ tbs. unsalted butter
- 2 tbs. olive oil
- 1 cup marsala cooking wine
- 1/4 cup organic chicken broth
- 2 tsp. dried oregano
- 1 ½ cups of white mushrooms
- 1 garlic clove, chopped
- 1 tbs. parsley
Optional: Pasta (I used Tinkyada brown rice pasta- spaghetti)
- In a large frying pan over medium heat, melt 1 Tbs. of butter with 2 tbs. of olive oil.
- Stir together flour, 1 tsp. of salt and 1/2 tsp. pepper. Coat the chicken breasts in the flour mixture, and place in the frying pan.
- Cook until golden on both sides and then transfer to a plate
- Add the mushrooms to the frying pan and let cook 5 minutes
- Add the chicken back into the pan and cook for another 2 minutes
- Add 1 cup of Marsala cooking wine, ¼ cup of chicken broth, garlic, oregano and parsley.
- Let cook on high for about 10 minutes and then serve over pasta or with a side of mashed potatoes