Fanciful name for a chicken dish that’s really simple to prepare and wonderful to eat. As with any meal, recipe variations abound for this dish – some use boneless chicken breasts, pounded thin, others cut them into chunks. For this version, I went in between and used store-bought boneless chicken tenders. These were sliced thinly enough not to need added preparation.
Hint: use the cheapest Marsala wine available (it cooks down anyway) or use Marsala cooking wine is a substitute.
- 1/4 cup all-purpose flour
- 1/2 tsp garlic salt
- 1/4 tsp ground black pepper
- 1/2 tsp dried oregano
- 4 boneless, skinless chicken breast halves
- 1 TBSP olive oil
- 1 TBSP butter
- 1 cup sliced fresh mushrooms (canned works too)
- 1/2 cup Marsala wine (more if you prefer)
- In a medium bowl, stir together the flour, garlic salt, pepper, and oregano. Dredge chicken in the mixture to lightly coat.
- Heat olive oil and butter in a large skillet over medium heat. Fry the chicken in the skillet for about 2 minutes, until lightly browned on one side. Turn chicken over and cook until also lightly browned. Add mushrooms and stir to cook evenly.
- Pour Marsala wine over the chicken.
- Cover skillet and reduce heat to low. Simmer for 10 minutes or until chicken is no longer pink and juices run clear.
Grenville is already asking when Chicken Marsala will be on The Frog & PenguINN dinner menu again.