Disclaimer: I do not claim that this recipe is authentic, or tastes like anything you get in a restaurant. This is simply the way I make it at my house and the way we like it at my house.
This version of Chicken Marsala is a great way to change up the monotony of chicken in my house. I cook a ton of chicken. Well, maybe not a ton since that would be 2,000 pounds. Chicken with rice, chicken on salad, chicken in soup, chicken parm, grilled chicken wings, baked chicken wings…..
On second thought, maybe I have cooked at least one ton of chicken in 30 years, that’s a little more than 1 pound a week. But I digress, I’m not the mathematician in the family (that would be Ron, math and science are his thing).
I like to cook this recipe because it is fairly simple and is something I can start and simmer until it’s time to eat. The slower the simmer, the longer it can sit. It’s easily served with angel hair mixed with a little olive oil and garlic, orzo and asparagus, or even wild rice.
Mix flour, garlic, pepper and oregano in a bowl or on a plate. Dredge both sides of chicken pieces with flour. Set aside while you get the pan ready for frying.
Coat a large non-stick skillet with olive oil and heat over medium high heat.
Carefully place coated chicken in hot skillet and fry until light brown.
Turn the chicken over and fry the other side until light brown.
Move to a plate. You may need to fry in more than one batch.
One all the chicken is fried, place the mushrooms and chopped onions in the same pan and cook until slightly softened.
Add chicken broth and Marsala wine, bring to a boil.
Boil for a minute, reduce heat to a simmer, add chicken back into the pan.
Turn chicken to coat with liquid.
Simmer, turning chicken occasionally until chicken is done and liquid is reduced.
Remove chicken, add cold butter to sauce in pan and mix in quickly. Turn off heat and pour over chicken.