This is my favorite rendition of of chicken marsala.
24 oz baby bella mushrooms sliced
1 medium white onion finely chopped
2.5 lbs thinly sliced chicken breast
1 tbsp extra virgin olive oil
3/4 cup all-purpose flour
1 cup Riesling wine
1/2 cup marsala wine
1 can chicken broth
1 tbsp vegetable bullion
2 tbsp dry parsley
1/2 tsp black pepper
salt to taste
1. Heat the olive oil in a large skillet over medium-high heat.
2. In a shallow dish, mix together the flour, black pepper, and a pinch of salt.
3. Dredge the chicken slices in the flour mixture, shaking off any excess.
Place the chicken slices in the skillet and cook for 3-4 minutes on each side, or until browned.
Remove the chicken from the skillet and set aside.
Add the sliced mushrooms and chopped onions to the same skillet and cook for 5-7 minutes, or until the vegetables are tender and the mushrooms have released their moisture.
Add the Riesling wine, Marsala wine, chicken broth, vegetable bullion, dry parsley, and a pinch of salt to the skillet, stirring to combine.
Bring the mixture to a boil, then reduce the heat to low and simmer for 10-15 minutes, or until the sauce has thickened.
Return the chicken to the skillet and simmer for an additional 5-10 minutes, or until the chicken is cooked through and the sauce has thickened to your desired consistency.
Serve hot with a side of your choice, such as mashed potatoes or pasta.
Enjoy your delicious and savory Chicken Marsala!