Chicken marsala is an italian american dish of golden pan fried chicken cutlets and mushrooms in a rich marsala wine sauce.
Chicken marsala sheets of plastic.
Just place your chicken between two sheets of plastic wrap and flatten the breasts out to about 1 4 inch thickness.
Coat chicken pieces in flour mixture.
Don t be intimidated here.
Cook chicken breasts on medium heat for about 2 minutes on the first side until lightly browned.
Step 1 put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them.
Place one chicken breast in between sheets of plastic wrap or in a ziplock bag and use a flat side of a meat mallet or rolling pin to pound and flatten to an even 1 4 inch thickness.
Though it s a classic restaurant dish it s really easy to make at home.
Place chicken in the pan and lightly brown.
Partnered together and paired with the right ingredients creamy chicken marsala at home is a stunningly simple supper staple.
Simmer chicken 10 minutes turning once until no longer pink and juices run clear.
Shake off excess flour.
Dredge chicken pieces in the flour shaking off any excess.
Turn over chicken pieces and add mushrooms.
Cook garlic and parsley in oil for 5 minutes stirring frequently.
Cover chicken breast pieces with a sheet of plastic wrap and pound with a meat mallet or the bottom of a small skillet until all of the pieces are about thick.
Season chicken cutlets on both sides using salt and pepper then sprinkle tops with garlic powder and dried oregano.
How to make chicken marsala easy use chicken cutlets or c reate thin cutlets by cutting a chicken breast in half horizontally and then pounding each half thin using a meat mallet.
Step 2 in a large skillet melt butter in oil over medium heat.
Combine flour salt pepper and oregano in a mixing bowl.
Pound chicken breasts between sheets of plastic wrap until about 1 4 thickness.
Continue on from step 2.
Heat oil and butter in a skillet over medium heat.
Mix four salt and pepper.
Add chicken to skillet.
Put a chicken piece in the center of the plastic and top with the other sheet of plastic.
Cooking creamy chicken marsala at home relies on two classic cooking techniques.
Set the flattened chicken breast aside and repeat with remaining breasts.
Pound with a flat meat mallet until they are about 1 4 inch thick.
Flatten each chicken breast half to 1 4 inch thickness by gently pounding between sheets of plastic wrap or waxed paper.
Coat chicken with flour mixture.
Pounding the chicken into thin pieces for quick pan frying and making a pan sauce from the cooked mushrooms with the marsala wine.
Heat oil in 10 inch skillet over medium high heat.
Pound the chicken with the flat side of a meat mallet.
Pour in wine and sherry.
Step 1 in a shallow dish or bowl mix together the flour salt pepper and oregano.
