What does one do when one wants a taste of Italy, but cannot afford the airfare? You make Chicken Marsala! This is a super easy version of the classic recipe using golden mushroom soup ( you food snobs out there: try it yourself and find out). Marsala is a fortified wine that is similar to sweet sherry, but do not use sweet sherry as a substitute. If you must use a substitute, use dry sherry or white wine. Be warned; if you use white wine or no alcohol, you will no longer have a dish resembling marsala. You will have a chicken-with-mushroom- concoction.
1 large skillet ( nonstick is ok)
measuring cups ( liquid and dry measure)
2 ea. plate
4 each trimmed and portioned boneless and skinless chicken breasts
( Perdue Fit and Easy brand is best; they are already prepared), or
I lb. chicken tenders ( fresh, not breaded)
1 cup sliced fresh button or baby bella mushrooms
1/3 cup onion diced finely
1 Tbl. chopped garlic
1/2 cup marsala ( or white wine)
1 can golden mushroom soup
1 can water
1 Tbl. freshly chopped parsley (1/2 Tbl. dried parsley)
1/2 tsp. ground black pepper
1 Tbl. butter, cold (opt.)
olive oil for sauteeing
flour for coating chicken
Assemble all ingredients together and read recipe before proceeding
Remove chicken from packaging; rinse well and pat dry. Put 1 cup flour in a large ziploc bag, add chicken to bag of flour, close well and shake until all pieces of chicken are coated evenly. Remove chicken from bag, place on a plate and refrigerate.
Heat 3 Tbl olive oil in your pan over medium heat. Add mushrooms, onions and garlic to pan and cook, stirring frequently for five minutes or until soft. Lower heat and remove mushroom mixture; set aside. Raise heat to medium and add 3 more Tbl. of oil to pan. Add chicken to pan. Brown the chicken for two minutes on both sides. Remove chicken from pan and set aside.
Note: Be VERY careful with the next step!!!!! Alcohol is extremely flammable.
Pull pan away from the stove and add the marsala ( or wine), stir with wooden spoon to loosen up all of the bits in the bottom of the pan. Lower heat and return pan to stove. Cook marsala for 3 minutes, then add golden mushroom soup, water, and mushroom mixture to pan. Whisk together until blended, then add chicken breasts. Cook for 6 minutes ( 2 minutes for tenders) or until done. Add pepper, chopped parsley and butter. Stir until butter is melted.
Serve over cooked egg noodles, pasta or rice.