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Easy Chicken Marsala

DerbyChef's picture
Ingredients
  Onion 2 Small, thinly sliced
  Chicken tenders 1 1⁄2 Pound, cut into thirds
  Baby portabella mushrooms 1 Pint, cut thinly
  Canola oil 4 Tablespoon, divided evenly
  Marsala wine 1⁄3 Cup (5.33 tbs)
  Garlic 3 Clove (15 gm), minced
  Sage 1⁄2 Teaspoon, grounded
  Onion powder 1 Teaspoon
  White pepper 1⁄4 Teaspoon, grounded
  Salt 1⁄2 Teaspoon
For curry
  Chicken stock 1 1⁄2 Cup (24 tbs)
  Black pepper To Taste
  Garlic 1 Tablespoon, roasted
  Onion powder 1⁄2 Tablespoon
  Flour 1⁄4 Cup (4 tbs)
  Salt To Taste
Directions

GETTING READY
1. In a medium size bowl add in sage, onion powder, white pepper, salt, chicken and mix together. Cover with plastic wrap and set aside in refrigerator for 60 minutes.

MAKING
2. In a large skillet heat 2 tbsp. of Canola oil. Add in the onions, sauté for 2 minutes.
3. Add in the mushrooms into the skillet and cook until they reduce.
4. Take out the mushroom and onion from the skillet in a bowl and set aside.
5. In the same skillet stir in garlic and 1 tbsp. of oil.
6. Add in the chicken into the skillet and cook until both sides are golden brown. Cook for 10 minutes.
7. Take out the chicken in a large bowl and set aside.
8. Add in remaining 1 tbsp. of oil and flour. Continuously stir the flour until it turns brown.
9. Pour in the Marsala, followed by chicken stock. Mix well so that no lumps get form.
10. Stir until gravy is smooth; add in the black pepper, garlic, and onion powder.
11. Add in the prepared chicken, mushrooms, and onions back into the skillet and incorporate into the gravy.

SERVING
12. Serve Chicken Marsala with rice and enjoy!

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Taste: 
Savory
Feel: 
Rich
Method: 
Simmering
Ingredient: 
Chicken
Restriction: 
High Protein
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
35 Minutes
Servings: 
4

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