This is a recipe for “easy” chicken marsala. This is a good recipe for me because I’m not the best at cooking, but sometimes I like to pretend I’m fancy when cooking dinner for Annmarie. Seeing as how this is labeled as “easy,” I think this would be something I’d definitely attempt to create.
- 8 chicken breast cutlets
- 1.5 cups flour
- 1/2 cup marsala wine
- 1 cup chicken stock
- 1/4 cup olive oil
- 1/2 stick butter
- 2 tablespoons oregano Sprinkle to Taste
- 2 cloves garlic Chopped
- 2 tablespoons chives Chopped
- Dash of each salt & pepper
- 1 – 16 oz. bag egg noodles
Coat each whole chicken cutlet with the flour mixture.
In a pan with the melted butter and olive oil mixed together, fry each piece of chicken until slightly browned. Do not worry about cooking the chicken through, that will come later.
When all eight cutlets have been fried, remove from the pan and place aside in a separate dish.
Add garlic to the remains of butter and oil in the hot pan.
Saute the mushrooms for five to 10 minutes in the butter, oil and garlic remains of the pan. If necessary, add another teaspoon of olive oil.
Once the mushrooms are softly sauteed, add the chicken broth.
Add wine and chives.
Simmer in a covered pot until chicken is cooked through. This is easily determined with a small poultry thermometer. It should only take 30 to 45 minutes.
Place a serving of noodles on each plate and pour Chicken Marsala over each when done.