for a classic chicken entrée, try this recipe for chicken Marsala the chicken is braised with Marsala wine and mushrooms. this is an easy recipe that is good for any weeknight. this one will also impress your guests.
to make chicken Marsala: choose very thin cut boneless chicken breasts. i used two for this recipe. in a shallow dish, mix together about 1/4 cup flour with ground pepper and salt to taste. next, coat the chicken pieces in the flour mixture. add oregano to taste.
next, in a large skillet with deep sides, melt 2 tablespoons butter or margarine with a dash of olive oil in the pan. place the chicken in the pan and lightly brown. turn over the chicken and brown the opposite sides as well. when the chicken is browned, add about 1 cup of sliced mushrooms. brown the mushrooms, and then add 1/2 cup Marsala wine and 1/4 cup sherry or any red wine. adjust the temperature and allow the mixture to cook, stirring as needed for about 10 minutes. the broth with gradually thicken to a nice Marsala sauce.
when the chicken is fully cooked, the dish is done. since thin sliced chicken is used, the dish comes together in less than 20 minutes. serve with rice, pasta or another starch and green vegetable.
if you have a non stick pan, the butter and oil can be omitted. however; i think they do add to the overall taste of the dish.
