Mel’s Chicken Marsala

I am a huge fan of Chicken Marsala! I have always wanted to make it, however I never have marsala wine. 🤷🏻‍♀️  So today I googled how to make chicken marsala without marsala wine. I am very pleasantly surprised! I didn’t know that you could simply use any dry white wine or just use all beef broth! So I thought I would add it to my blog so that I can remember it for the future and share it with you because it was also a very quick meal to make.  I combined a recipe I found from “AllRecipes” along with a recipe I found from the Chunky Chef and then added my own twist. I served this over cooked spaghetti with a side of sweet peas.   I hope you enjoy it as much as I did! ... and yes, that is one of my favorite dish towels.  😂

INGREDIENTS:

1/2 C all-purpose flour for coating

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon seasoned salt

1 teaspoon dried oregano 

4 skinless chicken breasts halved or quartered - pounded to 1/4 inch thick

4 tablespoons butter

4 tablespoons olive oil

1 cup sliced mushrooms

1 small white onion

1/2 cup beef broth

1/2 cup dry white wine (or another 1/2 cup of beef broth)

1/2 teaspoon dried thyme

DIRECTIONS:

1.  In a Ziploc bag mix together the flour, salt, pepper, seasoning salt and oregano.  Coat chicken pieces in flour mixture.

2.  In a large cast-iron or non-stick skillet, melt the butter and oil over medium heat. Place the coded chicken in the pan and lightly brown on both sides. Approximately three minutes per side. Once the chicken has been cooked on both sides, add the mushrooms and onions. Pour in the wine and/or beef broth. Sprinkle the thyme over the top. Cover the skillet; and simmer the chicken for approximately 10 minutes turning over once. Make sure the chicken is done when it’s no longer pink inside and the juices run clear.  

3. This can be served by itself, over veggies, over pasta or rice.   Enjoy!