Perhaps this should be called Indulgent Chicken Marsala. But I can’t help it. I love a breaded piece of chicken. And I love a gravy sauce.
One would probably never guess I was born as far away as one can get from the south while still in America. Well, there was that one thing – the fact that I spelled y’all as y’all for forty years might have been a clue.
Chicken Marsala
- 4-6 whole chicken breasts
- Approx. 2/3 cup flour
- 1/4 cup olive oil
- 4 ounces butter (divided)
- 8 ounces mushrooms, sliced
- 4 cloves of fresh garlic, minced
- 2 cups chicken broth
- 1 cup dry Marsala wine
- 2 tablespoons fresh lemon juice
- Leaves from 6 fresh oregano stalks, chopped
- Sea salt
- Coarse ground pepper
First, place chicken pieces in a large plastic baggie. Using a meat tenderizer, pound chicken breasts until about even all the way across until they become thin and almost twice as wide as when you started. Salt both sides of the chicken breasts.
For breaded chicken, place flour on a plate and coat both sides of each piece in flour. This is entirely optional, you know, in case you don’t have a southern girl on the inside.
Heat pan with oil & butter to medium to medium-high heat. When hot, fry chicken until golden brown and 165°F inside the middle. Set chicken aside.
Place the remaining 2 ounces of butter in the pan and melt. Fry the mushrooms in the same pan. Add the garlic. Cook for a few minutes.
Sprinkle the flour into the pan and stir and cook for a few minutes. A flat-bottom wooden utensil works great for this so the yummy goodness doesn’t stick to the bottom of the pan and burn.
Pour in the chicken broth, Marsala, and lemon juice and continue to stir. The sauce will thicken when it comes to a boil. Add the oregano and some salt & pepper. Cook until thick.
Gravy will turn a beautiful brown color.
Place the chicken back into the sauce or serve the chicken and gravy separately and use a ladle to pour the sauce over the chicken.
Though she is stunning served on her own, she also pairs well with pasta or a fresh green salad. She is Chicken Marsala. She is indulgent. I’d imagine she originated in the southern part of Italy.