Edit ModuleShow Tags

Recipe: Chicken Marsala

Pop open a bottle of Marsala wine and make a classic Italian-American dish that everybody loves.



 

Hello, my readers! Today I’m going to teach you how to prepare a simple but classic dish, Chicken Marsala. It’s quite delicious, and you can make it in no time at all. Marsala wine is one of the key ingredients; it’s a rich Sicilian wine that’s fortified with brandy and frequently used in Italian cooking. Chicken Marsala is probably the best-known application for this very tasty wine and can be found on many menus in Italian-American restaurants, but my version is much better! You can eat Chicken Marsala just as it is, or you can serve it with your favorite vegetables, pasta or rice. I hope you will try this recipe and enjoy it, down to the last bite! Mangia!

 

Ingredients:

½ c. all-purpose flour
1 tsp. salt
1 tsp. pepper
1 tsp. dried oregano
8 skinless, boneless chicken breast halves
8 tbsp. butter
8 tbsp. olive oil
2 c. fresh mushrooms, sliced
1 c. Marsala wine
6 tbsp. chicken stock
Fresh parsley to garnish

 

Directions:

In a shallow dish, mix together the flour, salt, pepper and oregano. Lightly dredge the chicken pieces in the mixture, shaking off any excess. In a large skillet, melt the butter and olive oil over medium heat. Place the chicken breasts in the pan and brown them lightly on both sides. Add the mushrooms, Marsala wine and chicken stock. Cover the skillet and simmer for about 10 minutes, until the chicken is juicy and no longer pink. Garnish with parsley and enjoy!  

 

Edit Module

Tell us what you think at or email.

Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags

Related Articles

Eight Ways to Jump-Start Spring Sales

From Easter through Mother’s Day, here are 8 ways to ring in the spring with seasonal flings and give your sales a jump start.

Tips from the Team: Serving Up the Suds

Sean Dempsey explains how to pour on the profits by adding craft beers to your operation.

Preventing the Pita Effect in Par-Baked Pizzas

Par-baked crusts offer some time-saving advantages, but keep these tips in mind to prevent the formation of pockets.

Old-School vs. Online Marketing: Getting the Best Out of Both

From flyers to Google Ads, Think Tankers share tips and tricks for marketing your pizzeria.

2019: Already a Year to Remember

The U.S. Pizza Team shines on ESPN3

Product Spotlight-March 2019

Maintain a Good Relationship With Your Oven to Avoid Later Heartache

Buying an oven is like getting married—weigh the pros and cons carefully before rushing into a long-term commitment.

Milwaukee-Style Pizza Offers Up Great Options for Pizza & Beer Pairing

You can’t go to Milwaukee and not drink beer. Fortunately, Milwaukee-style pizza was designed with beer drinkers in mind.

Paying Your Pizzeria's Employees Well Can Yield Big Dividends

Derrick Tung, owner of Paulie Gee’s Logan Square in Chicago, details his innovative approach to paying and incentivizing employees—and why his opening night was such a stinker.

Adding Deli Sandwiches Can Kick Up Your Pizzeria's Sales

Thinking of adding a deli component to your pizzeria? These two creative operators explain how sandwich success has kept their pizza businesses booming.
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags