The first time I had this dish was at my girlfriend’s house. I loved it so much I asked her for the recipe, which put a smile on her face (recipes are made for sharing don’t you think?). I changed a few things to make it my own and now I am sharing it with you. This dish pairs well with mashed potatoes and a nice green vegetable.
2 large boneless, skinless chicken breasts, cut in half lengthwise
½ cup marsala wine
½ medium onion, thinly sliced
1 cup cremini mushrooms, sliced
3 garlic cloves, minced
½ cup plus 2 Tbsp. flour
1 tsp. chicken bouillon
1 cup hot water
1 tsp. salt
1 tsp. garlic powder
1/8 tsp. pepper
2 Tbsp. Canola cooking oil
1 Tbsp. parsley, chopped (optional for garnish)
In a small container, mix salt, pepper and garlic powder, set aside. In a small cup or bowl, add hot water and bouillon stirring to combine, set aside.
Season both sides of chicken with salt, pepper and garlic powder mixture, then dredge in ½ cup flour. Heat oil in a large skillet on med-high heat. Once oil is heated carefully add chicken and cook until golden brown on both sides. About 2 min. per side. When cooked remove from skillet and keep warm.
To same skillet add mushrooms and onions and sauté until tender, about 2 minutes. Add garlic and sauté an additional minute. Add the remaining 2 Tbsp. flour and stir to combine.
Slowly add the bouillon water and marsala wine, stirring to combine. Add chicken to the skillet and bring to a boil. Turn the heat to med-low and simmer until done about 10 minutes. Remember to check for doneness using a meat thermometer.
Notes: If you are full of energy, you can use a meat mallet to thin out your chicken breast. A lot of recipes call for chicken broth, but I rarely have it, so I use chicken bouillon. 1 tsp. bouillon per 1 cup of water is generally how it’s made. Marsala cooking wine is not in the wine section of the grocery store. You will find it in the vinegar section, or where ever the sherry wine is located.