Pollo al Marsala
This famous chicken Marsala dish has simple flavors we can all enjoy. The chicken was fork tender, with just a few key ingredients this recipe was quick and enjoyable. The combination of the Marsala wine and the mushrooms makes a rich dark gravy.
Chicken Marsala
2 boneless skinless chicken breast
flour for dredging
1 teaspoon dry oregano
salt and pepper
4 tablespoons butter
1 tablespoon olive oil
1/2 cup Marsala wine
8 ounces mushrooms, sliced
1 tablespoon fresh parsley
1/2 pound angel hair pasta
Bring chicken to room temperature, wash and pat dry. Place plastic wrap on cutting board place chicken down and cover with more plastic wrap, using a mallet flatten to 1/4-1/2 inch. Dredge in flour, oregano, salt and pepper. In a frying pan heat butter and olive oil brown chicken for 3 minutes, turn over and add mushrooms and Marsala. Simmer with lid on for 12 minutes, add fresh parsley. Serve over angel hair pasta.
