Chef Jason Hill shares his chicken marsala recipe, made with marsala wine, sherry wine and fresh mushrooms, in this episode of "Chef Tips." Chicken Marsala is one of the most popular Italian recipes in America, and is given its distinctive flavor from Marsala wine. When I first filmed this video for Chicken Marsala years ago, one of the most common questions I got was from viewers who didn't want to use alcohol in the dish and were looking for a substitute.Unfortunately, the marsala wine is what gives this dish its signature taste, and I haven't been able to find a suitable replacement.
4boneless skinless chicken breast halvespounded to about 1/4-inch thickness between two sheets of plastic wrap
1/2cupall purpose flour
1teaspoonsalt
1teaspoonfresh cracked pepper
1tablespoondried oregano
8-12mushroomssliced
1/4cupolive oil
1/2stick butter
1/2cupmarsala wine
1/4cupsherry wine
Instructions
First, pound the thawed chicken breast to about 1/4 inch thickness between two sheets of plastic wrap.
Next, in a 13x9 casserole dish, mix together the flour, salt, pepper and oregano and mix well.
Coat chicken breasts on both sides in flour mixture.
Next, heat 1/4 cup olive oil and 1/2 stick butter in a large skillet over medium-high heat.
When butter is melted, add the chicken and fry each side until browned, about 3 minutes on each side.
To make the chicken marsala sauce, add sliced mushrooms to skillet and pour the wines over the top. Simmer 10-15 minutes, covered, until chicken is cooked through.
Serve the chicken and sauce over cooked brown rice and top with grilled asparagus, if desired.
Video
Keyword chicken, chicken marsala, mushrooms, red wine