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Chicken Marsala Recipe - a Classic Italian Chicken Dish

Chicken Marsala is made with Marsala wine, an aromatic wine which is made in the region of Italy. There are many recipes for it but one thing they all have in common is the Marsala wine. This recipe will take approximately 45 minutes or so, and it’s worth every minute of the invested time.

• 3 pounds of boneless skinless chicken breast halves
• 1 pound of slice mushrooms (about 2 cups)
• 2 cups of sugar snap peas (fresh or frozen and thawed)
• ½ teaspoon of dried oregano
• 2 teaspoons of rosemary
• 2 tablespoons of chopped parsley
• 1 teaspoon of salt
• 1 teaspoon of black pepper
• 3-4 tablespoons of butter
• ¼ cup cooking sherry
• 3/4 cup Marsala wine
• ¼ cup of flour

Pound the boneless skinless chicken breast with a mallet until they are flat and are of a uniform thickness.

In a bowl, mix together the rosemary, parsley, oregano, salt and pepper, sherry and wine.

In a large deep frying pan, melt the butter on medium heat. As soon as it’s melted, add in the sliced mushrooms and the sugar snap peas. Saute them stirring frequently.

While the mushrooms and the sugar snap peas are being sautéed, put the flour on a plate and roll the pieces of chicken in it until they are coated. You can also put the flour in a plastic bag and shake the pieces around in the bag until coated.

After the mushrooms and sugar snap peas have turn somewhat limp, remove them from the frying pan and set aside. Put in the flour coated chicken and fry it until it is done. Don’t cook it too much or it will be dry. When you suspect it is done, stick a knife in the center of one of the pieces to see if the juices run out clear. If so, the chicken is done.

Put all the other ingredients (mushrooms and sugar snap peas) back into the pan with the cooked chicken and add the herb, sherry and Marsala wine mixture to the pan. Bring everything to a boil and continue to boil until the liquid is reduced. Once the liquid is reduced, your meal is ready to serve.

Serve with pasta, salad and bread.