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Chicken Marsala




Source of Recipe


Source: Edith Rossi, Victorville


List of Ingredients





1 large clove garlic, peeled and left whole
6 tablespoons olive oil
1/2 pound sliced fresh mushrooms
1 tablespoon chopped Italian parsley
3/4 teaspoon salt
3/4 teaspoon pepper
2 pounds thinly sliced chicken breast, pounded 1/8-inch thick and cut into medallions
1 tablespoon butter
1 1/4 cups marsala wine



Recipe



In a large skillet over high heat, sauté garlic in 2 tablespoons of oil until lightly browned. Add mushrooms, and cook 3-5 minutes until liquid is released. Transfer to a small bowl. Stir in parsley and 1/4 teaspoon salt and pepper. Set aside.

Coat chicken very lightly with flour. Brown in 2 tablespoons oil about 1 1/2 minutes each side, adding more oil if needed. Place browned chicken in a bake-and-serve dish. Season with remaining salt and pepper.

Add butter to oil in skillet. Melt over medium heat. Add wine and cook, stirring to scrape up crusty bits, for 3 minutes or until slightly thickened. Set aside.

Discard garlic from mushrooms. Spoon mushrooms and their liquid over chicken. Pour marsala sauce over all. Cover with foil and bake in preheated oven for 45 minutes or until sauce bubbles.