Chicken Marsala

My in-laws go crazy for this meal.  I'm not crazy about mushrooms, but it is a pretty good dish.  I do all the cooking for this meal with my French Oven.  In my opinion, the fewer dishes to clean up the better. You can make this without a French Oven, but you'll end up with more dishes to clean. :-)

Chicken Marsala:

  • 1 lb boneless, skinless chicken breasts
  • 1 or 2c sliced mushrooms (use more if you like them)
  • 1 medium onion, chopped
  • 2 tsp minced garlic
  • 1 tbl butter
  • 2 tbl olive oil
  • 1/2c chicken stock
  • 1/2c sweet marsala wine
  • 1/4c flour for dredging
  • Salt and black pepper

Preheat the oven at 350.  Season both sides of the chicken with salt and pepper and dredge in the flour. Melt the butter over medium-high heat.  Add the dredged chicken and brown for about 4 minutes per side.  Remove the chicken and place on a paper towel lined plate.  Add the olive oil and allow a few moments for it to heat.  Place mushrooms in the pot and allow them to brown, stirring occasionally for about 3 minutes.  Add the chopped onion to the mushrooms and cook for about 5 minutes more, stirring occasionally.  The onions and mushrooms will have a nice brown on them.  Turn the heat off and add the Marsala wine and chicken stock.  Place the chicken back into the pot, cover and bake in the oven for about 35-40 minutes.

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