• Tommy Centola

Chicken Marsala

Updated: Jan 4

The other day, I was in Sysco’s kitchen with my friends from Pasta Grill in Searcy. One of the dishes they were interested in was Chicken Marsala. The chef at Sysco prepared this for them. They enjoyed it. The next day Bethany prepared this dish for her family. She added a little chicken stock to the dish. This is my recipe for the dish. Hope you enjoy it.

½ cup Flour

1 tablespoon Creole Seasoning

4 4-ounce Chicken Breast boneless skinless and pounded thin

1 tablespoon Olive Oil

4 tablespoons Butter separated

3 cups sliced Mushrooms

2 teaspoons Garlic minced

¾ cup Marsala Wine

1 cup Chicken Stock or Broth

Salt and Pepper to taste

Fresh Parsley chopped

In a shallow bowl combine the flour and Creole seasoning, mixing well. Quickly dredge the chicken in the flour, shaking to remove the excess. Heat the olive oil in a large skillet over medium-high heat until very hot. Add 1-tablespoon butter and cook the chicken breast until golden brown on both sides, about 3 minutes each side. Remove the chicken from the pan and keep warm. Add 1-tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until the mushrooms are golden brown around the edges and have given off their liquid. Add garlic and sauté for 1 minute. Add the Marsala wine and bring to a boil, scraping the bottom of the pan with a wooden spoon to remove any bits from the bottom of the pan. When the wine is reduced by half, add the chicken stock or broth and cook for 3 minutes, or until the sauce has thickened slightly. Lower the heat to medium and return the chicken to the pan. Cook until the chicken is cooked through and the sauce has thickened, about 5-6 minutes. Add in the remaining 2-tablespoons butter and incorporate into the sauce. Salt and pepper to taste. Garnish the plate with parsley.

 Enjoy!!!

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