Born August 28th, 1912-1995 RIP Dad this was his signature dish
Dad's Chicken Marsala Recipe
- 1- 1/2 pounds of boneless, skinless chicken breasts thinly sliced and pounded 1/4 inch thick.
- flour (usually around 2 cups)
- salt pepper to taste
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons salted butter
- portabella mushroom sliced or use another kind you prefer
- 4 cloves garlic minced
- 2 tablespoons flat-leaf Italian parsley
- 2/3 cup of chicken broth
- 1 - 1/2 cups of dry marsala wine
- Optional: dad use to add 1 cup of chopped prosciutto in the mushroom step
Pound the chicken to 1/4 inch in thickness.
Coat the chicken with flour.
Heat your pan to medium-high heat with oil and garlic. (we use a cast-iron skillet)
Saute the chicken turning once until golden brown.
This should only take about 5-6 minutes.
Add the mushrooms.
Cook until the mushrooms begin to crisp up.
Add a pinch of salt, pepper, and a teaspoon of chopped parsley to taste.
Stir in the Marsala wine and bring to a boil.
Reduce heat to medium, add chicken stock, and bring to a gentle simmer, until sauce has thickened. (this can take up to 10 minutes)
Garnish with more parsley, salt, pepper to taste.
Serve with a favorite cooked pasta.
