This starts out very similarly to the Chicken Piccata, just finished slightly differently, which gives it a completely different flavor.
Start with 2 large chicken breasts. I prefer to split them in half due to the massive size that they typically are now.
Pound the chicken flat. I use the Pampered Chef meat tenderizer with the pokey side down. I love that this is reversible and that it comes apart for cleaning and storage.
Dredge the chicken breast in a cup and a half of AP flour seasoned with salt, pepper, onion powder, garlic powder, and Italian seasoning (about a teaspoon of each).
Fry in about 1 inch of oil. This can be olive or canola, whichever you prefer. I use about medium high heat.
Slice some fresh mushrooms. White or Portabella both work well for this recipe. This is about 8 ounces.
Fry until golden. Place on a plate in a 200 degree oven to keep warm.
I added 2 teaspoons more flour and cooked for a minute or two. I use the leftovers from dredging the chicken because it has a nice flavor.
Marsala cooking wine. I don’t think you need expensive wine for this recipe, so I use what’s available (which depending on whether you’re at the grocery store or a liquor store can be quite different).
Add 1 1/2 cups Marsala wine to the pan and cook for a minute or so.
Add your sliced mushrooms and cook until cooked through.
They should look about like this. It’s hard to take a picture of a steamy pan sometimes.
Add your chicken back in and cook until the sauce has thickened slightly. Add several cloves of crushed fresh garlic.
And serve over pasta. These are Penne (my favorite) made with the Phillips Pasta Maker.
- 4 Chicken breasts
- 1 1/2 cup Flour All purpose
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tsp Italian seasoning
- 1 1/2 cup Oil for frying this will depend on pan size. It should be about an inch.
- 1 1/2 cup Marsala wine
- 8 ounces Mushrooms sliced
- 2 cloves Fresh Garlic minced
- Slice and tenderize chicken breast. Dredge in flour mixed with spices, and fry in oil in pan over medium-high heat. Remove from heat when golden, and place in pan in 200 degree oven to keep warm. Add several teaspoons flour (from the dredging mix) to the pan and cook for a minute. Add Marsala wine to deglaze the pan. Add mushrooms and cook through. Add chicken breasts back to pan and cook until sauce thickens a bit. Serve over pasta.