Hello!
This is one of my favorite recipes I make. I’ve gotten so used to making it that I don’t think about measurements anymore. I can simply eyeball it and know how the recipe will taste. That’s why it’s taken so long for me to get this one up on the blog. I didn’t have it written down anywhere, and anytime I’d make it, afterwards I’d think, “Ugh, I forgot to jot it down again!”
This has become one of my easy, whip-together recipes for just a quick meal, or if I have company coming and I don’t want to spend hours in the kitchen away from my guests. This can also be prepared in advance, then tossed in the oven to heat up right before you’re planning on serving it.
We generally eat this with Angel Hair pasta, using the Marsala Wine juice as a sauce. You can use any type of Marsala Wine, but I usually opt for the Holland House brand.
This is actually a very healthy dish (aside from the pasta, of course), and definitely one that should be added to your recipe book.
Ingredients:
- 4 Thick Chicken Breasts, halved and pounded to make 8 cutlets.
- 2 Holland House 16 oz. Marsala Wines
- 2 small yellow onions
- 2 – 16 oz. package of sliced baby bella mushrooms
- butter, approximately 4 Tbsp.
- Oregano
- Flour
- Marjoram Leaves
- Ground Marjoram
- 5 cloves of Garlic, rough chopped
- Kosher Salt
- Pepper
- Olive Oil
- Fresh Parsley for garnish, optional
- Deep Skillet
Flour Concoction:
Mix Together in a Bowl
- 1 1/2 cups of flour
- 1/4 teaspoon of Black Pepper
- 1/2 teaspoon of Kosher Salt
- 1 teaspoon or Oregano
- 1/2 teaspoon of Ground Marjoram
- 1/2 teaspoon of Marjoram Leaves
Directions:
- Preheat oven to 350 degrees Fahrenheit.
- Prepare the flour concoction.
- Slice the chicken breasts in half, then tenderize.
- Slice the onions into strips.
- Lightly coat the skillet with Olive Oil and 1 Tbsp of butter.
- Heat skillet on medium.
- Dredge chicken in flour concoction and place in the skillet. *Do not discard flour mixture.
- When the chicken is lightly browned on each side, remove from the skillet and set aside in a large baking dish.
- Add more Oil and 1 Tbsp of butter to skillet each time you add a new batch of chicken, just enough to coat the bottom.
- When the chicken is all cooked and removed from the pan, add a little more oil (just enough to coat the pan) and 1 Tbsp of butter and add the onions to the skillet.
- When they begin to cook down, add the baby bella mushrooms to the skillet.
- Sauté until the mushrooms and onions begin to brown.
- Add 5 cloves of Garlic, rough chopped
- Add about 1 tablespoon of the flour concoction to the mushrooms and onions. Mix thoroughly. This will allow the Marsala wine to thicken up a bit without leaving any flour clumps in the wine.
- Add the Marsala wine to the mushrooms and onions. Allow the alcohol to cook out, approximately 5 minutes.
- Add 1 1/2 teaspoons of Marjoram Leaves to the Marsala wine.
- Add 1 teaspoon of Ground Marjoram to the Marsala wine.
- Add 1 teaspoon of Oregano to the Marsala wine.
- Add salt and pepper to taste.
- Pour the Marsala Wine, mushrooms, and onions mixture over the chicken and place in the oven until the juice begins to bubble and the chicken is hot.
- Top with parsley as a garnish if you like.
- Enjoy!
Below please find the step-by-step process with photos.
- Preheat oven to 350 degrees Fahrenheit.
- Prepare the flour concoction.
- Slice the chicken breasts in half, then tenderize.
- Slice the onions into strips.
- Lightly coat the skillet with Olive Oil and 1 Tbsp of butter.
- Heat skillet on medium.
- Dredge chicken in flour concoction and place in the skillet. *Do not discard flour mixture.
- When the chicken is lightly browned on each side, remove from the skillet and set aside in a large baking dish.
- Add more Oil and 1 Tbsp of butter to skillet each time you add a new batch of chicken, just enough to coat the bottom.
- When the chicken is all cooked and removed from the pan, add a little more oil (just enough to coat the pan) and 1 Tbsp of butter and add the onions to the skillet.
- When they begin to cook down, add the baby bella mushrooms to the skillet.
- Sauté until the mushrooms and onions begin to brown.
- Add 5 cloves of Garlic, rough chopped
- Add about 1 tablespoon of the flour concoction to the mushrooms and onions. Mix thoroughly. This will allow the Marsala wine to thicken up a bit without leaving any flour clumps in the wine.
- Add the Marsala wine to the mushrooms and onions. Allow the alcohol to cook out, approximately 5 minutes.
- Add 1 1/2 teaspoons of Marjoram Leaves to the Marsala wine.
- Add 1 teaspoon of Ground Marjoram to the Marsala wine.
- Add 1 teaspoon of Oregano to the Marsala wine.
- Add salt and pepper to taste.
- Pour the Marsala Wine, mushrooms, and onions mixture over the chicken and place in the oven until the juice begins to bubble and the chicken is hot.
- Top with parsley as a garnish if you like.
- Enjoy!
