TravelTalkOnline Forums People Talk Recipes Chicken Marsala Recipes?

Making tonite for dinner and I have a few recipes to choose from, but looking for any other variations...
anyone have a tried and true one?

Tentavely this is the recipe I will be using... It's a recipe from Tyler Florence that I have modified a bit...
but probably substitute diced pancetta for the proscutto, cause that's what I have in the fridge and it needs to be used...
I'll also double the amount of mushrooms, got them in the fridge and we love mushrooms!

serving with a mixed rice & some veggie, whatever Deb brings home tonite from the Spanish veggie market in Dunellen, NJ...

Ingredients
4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
4 ounces prosciutto, thinly sliced
8 ounces crimini or porcini mushrooms, stemmed and halved
3 tbsp dried oregano
1/2 cup sweet Marsala wine
1/2 cup chicken stock
2 tablespoon unsalted butter
1/4 cup chopped parsley

Directions
Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick.
Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.

Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess.
Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don't fit comfortably in the pan.
Remove the chicken to a large platter in a single layer and keep warm (in a 200F oven).

Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat.
Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper & oregano.
Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly.
Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through.
Season with salt and pepper and garnish with chopped parsley before serving.

Oops... sorry for putting in the wrong forum! My mistake, thought I was on the recipes forum...

Looks like that's where it is to me! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Smile.gif" alt="" />

Made it last night and the only adjustment I would make is to cut down the oregano to about 3/4 tbsp. or omit it altogether... Way too much oregano!
It should be a subtile seasoning, whereas what the original recipe called for was overpowering...
I really don't think the recipe needs oregano at all...
Otherwise it was very good... still had a very good Marsalla & mushroom flavor...

I've been making Chicken Marsala forever and never heard of adding oregano! Oregano is a very strong herb and is overpowering. The Marsala wine has it's own distinct flavor and doesn't need anything to change that wonderful flavor.
MHO! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

I agree, I will leave it out entirely next time...
I had another recipe, that I have lost, that was great...
I haven't made it in a while...