Thin chicken breast slices lightly battered and sauteed until golden brown then simmered in a marsala wine sauce until fork tender is perfect for your next dinner party but easy enough for weeknight meals. Restaurant-quality chicken marsala is just 30 minutes away!
– Mix flour, garlic, pepper and oregano.– 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.
– 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, reduce heat to a simmer, an 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.