Thank you http://savorysweetlife.com/2010/03/chicken-marsala/ for putting this recipe on Food Gawker so I could find it! I have a great memory that goes along with this dish. I went with a group of classmates to a Figlioli’s restaurant somewhere in Florida. I forget the town. Our teacher was with us and she was a jamaican woman with the best accent and she was so kind and likeable. I will never forget her. She was still caring for her mother, an elderly jamaican lady, in her home along with a son (who was FABULOUS on the piano). They were both amazing cooks and she mentioned this dish as being a wonderful pairing of food and wine in a dish. I tried it and I have always loved it since. Plus, it reminds me of that day and I was so happy then. I was just a girl then. I’m neary 40 now and I still love this dish!
Chicken Marsala Recipe
2 skinless, boneless, chicken breasts
salt and freshly ground black pepper
1/2 cup all purpose flour or corn starch for gluten-free
up to 1/2 cup olive or vegetable oil
8 ounces container of mushroom, sliced and cleaned
2 tablespoons butter
1/2 cup sweet Marsala wine
1/4 cup chicken stock
1/4 cup sherry or dry white wine
Optional: 2 tablespoons heavy cream
Garnish with chopped parsley or oregano
Split each chicken breast through the middle to make 2 pieces. Place plastic wrap over them and pound each one flat using a meat tenderizer/mallet until they are about a quarter inch thick. Season a good amount of salt and pepper on both sides of each piece. Place some flour on a plate and and dredge each piece of chicken in it.
Heat the oil over medium-high heat and when the oil is hot fry each piece of chicken for 3-4 minutes on each side until they are golden brown (this may require you to do this in 2 batches). Remove chicken and place them on your serving platter covering them with foil.
Reduce the heat to medium and add butter and mushrooms. Saute mushrooms for 4-5 minutes making sure to season them with salt and pepper lightly. Add marsala wine, sherry, cream, and chicken stock allowing the liquid to reduce slightly – approx. 3 minutes. Pour mushrooms and sauce over chicken and serve. Enjoy!