My Savory Chicken Marsala is a dish that will capture your sense of smell and please your taste buds.
While the aroma comes from the thinly sliced, lightly browned chicken breast.
It is also seasoned to tantalise your tongue and simmered in marsala cooking wine to tender perfection.
While my grandmother never labeled her smothered chicken as Chicken Marsala I used her technic to prepare the chicken.
I sliced each chicken breast into 3 to 4 pieces before seasoning. Which allows a family pack of chicken breast to be stretched for 2 meals.
Seasoning skills
My grandmother would always mix her seasoning in a separate bowl until she got the taste that she was looking for.
Afterwards, she patted the chicken dry, then she sprinkled the seasoning on the meat, mixing thoroughly.
The final step of seasoning was to taste test the tip of one finger.
I realized that this is taboo today, but I grew up seeing her do just that.
If you love chicken and need a quick and easy way to cook a delicious chicken dish, try this recipe.
Served on top of tender linguini noodles, this Savory Chicken Marsala is kids pleasing, economical and at home fancy!
My children love it when I prepare this dish. I love it because it makes enough for 2 days, which means that don’t have to cook the next day. My husband loves it because it is easy on the food budget.
Go ahead and cook this delicious Chicken Marsala to serve your family. You can even prepare this dish for a nice get-together since it can be stretched to serve so many people.
The dish will be a hit that your family and your guest will never forget.
Please, comment on my recipe post if you decide to prepare this meal. I would love to know how you like it.
Ingredients
Instructions
- Cut chicken breast into 3 to 4 slices each, width-wise. Rinse and pat dry.
- Add seasoning that you like to taste. Mix them in a separate bowl until your seasoning is how you like it. Sprinkle over chicken breast and mix it well.
- place the flour in a large bowl or paper bag. put seasoned chicken in a bowl or bag. Shake well to coat chicken with flour. Heat oil in a skillet. Now brown each piece of chicken to a golden brown. Do not fully cook. Drain browned chicken on a drip pan or napkin.
- Place chicken in a deep heavy pot. Stir in 2 cups of chicken broth. simmer for 20 minutes. Pour in marsala wine, simmer for 5 more minutes. The sauce should get a little thicker.
- Serve over linguine noodles. It is ok to use any noodles you like.
