Chicken Marsala Recipe

From Dorothy McNett's Recipe Book.

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Chicken Marsala

From Dorothy McNett's recipes at

2-3 skinned and boned chicken breasts
2 tablespoons flour
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon paprika
1-2 tablespoons finely snipped green onion tops or chives
2-3 tablespoons fresh lavender, blossoms and leaves, finely snipped
2 tablespoons unsalted butter
1-2 tablespoons extra-virgin olive oil
1/2 pound sliced fresh mushrooms
3-4 tablespoons marsala wine

fresh parsley and more lavender, for garnish

Wash and dry chicken breasts and pound each one out to an even thickness. If they are large, using your filet knife slice each one in half lengthwise first and then pound gently. Combine flour, salt, pepper, paprika, chives and lavender. Dredge each chicken breast in mixture. Heat sauté pan over medium heat 30 seconds and then add butter and oil. When hot, (but not smoking hot! )add the chicken and sauté on each side until nicely browned and chicken is done. Remove chicken to a platter and cover to keep warm. Briefly cook and stir the mushroom slices in the hot pan and then add to the chicken. With the pan over medium heat, add the wine and cook and stir for 1-2 minutes, bringing up any browned bits clinging to the pan. Pour the sauce over the chicken, garnish, and serve.

Recipe created 1996-04-24.

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