Recipe by Dining In

Classic Chicken Marsala

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Meat Meat
Medium Medium
4 Servings
Allergens

Contains

- Gluten - Wheat
35 Minutes
Diets

No Diets specified

An uncomplicated recipe that yields a lovely, delicately flavored, chicken.

Ingredients

Main ingredients

  • 4 boneless chicken breasts

  • 1 cup flour

  • oil, for sautéing

  • salt

  • 1 onion, diced

  • 1 cup sliced mushrooms

  • 1 tablespoon chicken soup mix

  • 1/4 cup water

  • 1/4 cup Kedem Marsala Wine

  • fresh parsley

  • pepper


Wine Pairing

Matar Sauvignon Blanc Sémillon

Directions

Cook the Chicken

1.

Flatten chicken with a mallet and dredge in flour, shaking off excess.

2.

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.

3.

Add two to three tablespoons oil into skillet and sauté the onions and mushrooms. Add soup mix, water and Marsala; bring to a boil.

4.

Return chicken to skillet. Cook, uncovered, for three to five minutes. Sprinkle with fresh parsley before serving.

Credit

Photography and Styling by Chavi Feldman

Classic Chicken Marsala

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sarah
sarah
6 years ago

Another type of wine Can this be substituted for another type of wine?

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Cnooymow{shman
Cnooymow{shman
Reply to  sarah
6 years ago

Any white dry wine.

devorah katz
devorah katz
6 years ago

freeze how does this freeze ? how would you rewarm it to serve on yt?

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Cnooymow{shman
Cnooymow{shman
Reply to  devorah katz
6 years ago

I think that no matter how much sauce it has, white meat chicken tastes dry when rewarmed from the freezer.

Rena Liebman
Rena Liebman
6 years ago

shabbos lunch would this chicken be too liquidy to serve shabbos lunch?

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Cnooymow{shman
Cnooymow{shman
Reply to  Rena Liebman
6 years ago

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.