Company Chicken Marsala. Rating: 4.51 stars. 68. A great company dish. The secret is to not cook the chicken all the way through when browning. Brown in batches if needed. It comes out nice and tender this way. Serve with rice or linguini and a side salad. By Mora. Chicken with Marsala wine and mushrooms is a very tasty and easily prepared second course. Starting with Marsala, a liqueur wine well known in the kitchen for its versatility and, used in this recipe, gives the chicken an unmistakable aroma as well as an incredible softness. Dredge chicken until thoroughly coated through the flour mixture, shake off excess and lightly brown in skillet about 2 minutes. Turn over chicken pieces and add mushrooms. Cook until lightly browned. Add wine and sherry. Cover skillet and simmer for … Step 1. In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture. Advertisement. Step 2. In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Combine flour, salt, and pepper in a large, shallow dish; set aside. Heat a large skillet over medium-high heat until very hot. Dredge chicken in seasoned flour, tapping off excess; set aside. Add 3 tablespoons oil to skillet. When oil is shimmering, add chicken, and cook until lightly browned, about 3 minutes. Turn over, and cook 3 minutes more. Chicken Marsala is an Italian-American dish of golden pan-fried chicken cutlets and mushrooms in a rich Marsala wine sauce. Though it’s a classic restaurant dish, it’s really easy to make at home. With just one pan, you can have it on the dinner table in 45 minutes. The recipe makes a lovely sauce that is delicious over pasta, polenta, rice ... Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in … Sep 05, 2020 · Chicken with a creamy Marsala sauce is a standard of old-school Italian restaurants, where you might find it prepared or finished tableside in a chafing dish. Cooking it at a more leisurely pace in a slow cooker or on the stovetop eliminates much of the fuss and produces very tender, flavorful results. Deselect All. 1/2 cup all-purpose flour. 1 tablespoon Essence, recipe follows. 2 (6 to 8-ounce) boneless, skinless chicken breasts, cut in halves and pounded thin Directions. Flatten chicken to 1/2-in. thickness. Place in a large resealable plastic bag; add salad dressing. Seal bag and turn to coat; refrigerate for 8 hours or overnight.