But didn't. Chicken Marsala is one of those easier than you can imagine dishes that everyone raves about. It goes with almost any starch side: smashed or roasted potatoes, buttered noodles, or a simple risotto.
The history of wines have always interested me. Here's a great little website to poke around. And what better place to start then with the Marsala page!
1/2 cup all-purpose flour
1 teaspoon basil
1 teaspoon thyme
1 teaspoon white pepper
1 cup low fat milk
2 whole boneless, skinless chicken breasts, cut into 4 halves
2 tablespoons olive oil
1 tablespoon butter
1 cup sliced baby Bella or button mushrooms
1/2 cup Marsala wine
1/2 cup chicken broth
1 tablespoon chopped fresh parsley
Using a shallow bowl or plate combine the flour, basil, thyme and pepper. Stir to combine thoroughly. Soak the chicken breast halves in the milk 2-3 minutes, then quickly dredge each piece in the seasoned flour mixture, shaking to remove any excess flour.
Heat the oil in a medium skillet over medium-high heat until hot but not smoking. Add the butter and 1 tablespoon of the oil cook the floured chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside.
Add the remaining oil to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a low boil, scraping any browned bits from the bottom of the pan.
When the wine has reduced by half, add the chicken broth and cook for 3-4 minutes, or until the sauce has thickened slightly. Lower the heat to medium and return the chicken breasts to the pan. Keep cooking until they are cooked through and sauce has thickened, about 6-8 minutes. Garnish with parsley and serve immediately.