An uncomplicated recipe that yields a lovely, delicately flavored, chicken.
Classic Chicken Marsala
Recipe By Dining In
- Cooking and Prep: 35 m
- Serves: 4
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Contains:
Ingredients (12)
Main ingredients
Sommelier Suggests
Start Cooking
Cook the Chicken
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Flatten chicken with a mallet and dredge in flour, shaking off excess.
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In a large skillet, sauté chicken in a bit of oil, four minutes each side, until golden. Sprinkle with salt and pepper and remove from skillet.
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Add two to three tablespoons oil into skillet and sauté the onions and mushrooms. Add soup mix, water and Marsala; bring to a boil.
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Return chicken to skillet. Cook, uncovered, for three to five minutes. Sprinkle with fresh parsley before serving.
Credit
Photography and Styling by Chavi Feldman
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Replies:
Any white dry wine. -
Replies:
I think that no matter how much sauce it has, white meat chicken tastes dry when rewarmed from the freezer.
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Replies:
From a halachic standpoint it would be a question you should ask your Rabbi. If there is excessive liquid and your hot plate could bring it to boiling then it's a problem.
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Log in to ask a question How'd it turn out? Write a review.
-
Replies:
Any white dry wine.
-
Replies:
I think that no matter how much sauce it has, white meat chicken tastes dry when rewarmed from the freezer.
-
Replies:
From a halachic standpoint it would be a question you should ask your Rabbi. If there is excessive liquid and your hot plate could bring it to boiling then it's a problem.
