A flavorful chicken dish served with a mushroom sauce. Floured chicken is browned in a skillet and fresh mushrooms are cooked in Marsala wine and other ingredients make up the sauce. Your homemade chicken Marsala will be able to stand up against any restaurant version of this yummy dish!
Reduce heat to medium and add butter and mushrooms. Sauté mushrooms for 4-5 minutes making sure to season with salt and pepper lightly. Add the Marsala wine, sherry, cream and chicken broth, allowing the liquid to reduce slightly – approximately 4 minutes. Pour mushrooms and sauce over chicken and serve.
If you don’t flatten the chicken, you will need to finish cooking the chicken in the oven once the chicken is browned in the skillet. Place the pan with the browned chicken in the oven while making the mushrooms and sauce to keep the chicken warm or to finish cooking. You can season the flour with more than salt and pepper; I use a little Cajun seasoning. Toss the remaining flour you used to coat the chicken with the mushrooms. The flour will stick to the mushrooms, then once the liquid is added, the flour will fall off the mushrooms and help season and thicken the sauce. All of the liquids can be substituted for beef stock if you do not want to use alcohol. The beef stock adds a deeper flavor than chicken stock would.