Chicken Marsala

Serving Size: 4 servings

Chicken Marsala

Terry’s Twisty Seasoning - this seasoning mix can be used for several recipes of Chicken Marsala and in other recipes (Jambalaya and Gumbo) as well!

Terry’s Twisty Seasoning Mix, Keep in tightly sealed container, for up to 4 months

Ingredients 4 T mild, Bascom’s brand ©Hungarian paprika, NOT hot, make sure to read the package! 4 T salt (less if you prefer lower sodium content) 4 T garlic powder 4 tsps. black pepper 2 tsp. cayenne pepper 4 tsp. dried marjoram 2 T dried oregano 2 T dried thyme

Instructions Measure out all ingredients in a medium sized bowl. Stir well. Transfer spice mixture into a tightly sealed container. Makes about one cup.

Ingredients

  • ⅔ cup flour combined with 1 T Terry's Twisty seasoning (recipe above)
  • 1 pound boneless skinless chicken breast, cut horizontally in serving pieces and pounded thin
  • 1 T olive oil
  • 4 T salted or unsalted butter (separated), you can control the sodium
  • 3 cups sliced white mushrooms, see tip below
  • 1 cup marsala wine
  • 1 ¼ cup Kitchen Basics© chicken stock (regular or low sodium)
  • 1 clove garlic finely minced
  • Salt and black pepper
  • Optional: minced green onions (green part only), or minced fresh parsley, for garnishing

Instructions

  1. Combine flour and chicken marsala seasoning in a pie plate, set aside
  2. On a sturdy cutting board, place chicken breast pieces in a large ziploc, remove all air and seal. With a mallet pound chicken pieces until they are about ¼ “ thin. Pounding on one side, and turning package over and pounding on the other side, helps achieve uniformity. Remove chicken from bag and place chicken on a large cookie sheet. Sprinkle chicken breasts lightly with salt and pepper if desired. You can choose to reduce the sodium by omitting the salt.
  3. Set up your “station” for flouring your chicken. 1st - cookie sheet with chicken, 2nd - pie plate with seasoned flour, 3rd - a clean cookie sheet where you will place floured chicken.
  4. Dredge the chicken breasts lightly in the flour mixture, shaking off excess flour. Place them in the clean cookie sheet, bring over to your cooktop area.
  5. Heat olive oil in large pan over medium to medium high heat. Heat until oil is very hot but do not let it get to “smoking hot”. Add one tablespoon butter, and cook the chicken breasts until nicely browned on both sides. This will take 2 - 4 minutes. You may need to do this in batches, depending on the size of your pan. Do not overcrowd the pan, it will only create soggy chicken!
  6. After all chicken is browned, save the drippings, and add 2 more tablespoons of butter to pan. Add sliced mushrooms and cook until they have given off all their liquid, be patient, this will create so much flavor if you let them cook until brown and dry around the edges! Add minced garlic and immediately add marsala and stir well to release brown bits from pan. Reduce by half and add chicken stock. Cook for about 5 minutes, check for seasoning and add more salt and pepper if desired. Add the chicken breasts back to pan and cook for about 7 minutes, until they are heated through. Add one more tablespoon of butter, if desired.
  7. This is excellent served with angel hair pasta and topped sliced green onions or chopped fresh parsley.

Notes

How to Prepare Fresh Mushroom tip - these can be cleaned and sliced one or two days ahead of time to save prep time on cooking day! I don’t use the pre-sliced mushrooms because they are too thick.

Comments & wine pairing Everyone loved this meal, served over angel hair. Maybe I have Spain on my brain but I served an inexpensive Rueda ( Verdejo) ,which was marvelous. Perhaps you could also do an Italian white as well, something with a little more back bone or a white southern Rhone blend from France. So many wines to choose, so little time ! Cheers! LJ

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