Mike’s Chicken Marsala

Prep Time: 15 minutes

Cook Time: 45 minutes

Serving Size: 4

1 1/2 lbs. skinless Chicken Breast (or 4 breasts)

1 cup Portobello Mushrooms, sliced

1/4 cup plus 2 tablespoons Olive Oil 

16 ounces Heavy Cream

16 ounces Marsala Wine

3 teaspoons Brown Sugar

2 heaping teaspoons Fresh Garlic, chopped

1/2 cup Flour

1 teaspoon Salt

1/2 teaspoon Pepper

1 teaspoon Paprika

1. Wash and butterfly 4 skinless chicken breasts

2. Mix flour,  salt, paprika, and black pepper.

3. Dredge chicken in seasoned flour. Shake off any excess flour from chicken. This process is only to help sear the chicken.

4. In a large skillet, heat 1/4 cup of olive oil (for sauté)

5. When olive oil is good and hot, add chicken. The chicken should be cooked 5-6 minutes each side. Chicken should be fully cooked in 10-12 minutes.

6. While chicken is cooking, slice up mushrooms to 1/4" thickness. 
7. Remove cooked chicken from skillet and set aside. 
8. Using the same skillet add 2 tbsp of olive oil. When oil is hot, add 1 cup of sliced mushrooms. 

9. When mushrooms are done, remove from skillet and set aside.

10. THE SAUCE!*** In the same skillet, add 1 tbsp of olive oil. 

11. When oil is hot, add 2 heaping teaspoons of fresh chopped garlic.

12. After garlic sweats out and turns light brown, add 16 oz of Marsala wine and 16 oz of heavy cream to skillet.

13. Add 3 heaping teaspoons of brown sugar along with a dash of salt and pepper to skillet.

14. Let mixture reduce for 25-30 minutes until sauce forms.

15. When sauce is complete, arrange chicken on plate. Scatter some mushrooms onto the chicken. Pour marsala wine sauce on chicken.

***THERE WILL BE PLENTY OF EXTRA SAUCE TO PUT ON A SIDE DISH SUCH AS RAVIOLI OR ANGEL HAIR PASTA!! 

Alternately: For a shorter period of cooking time when making the marsala wine sauce, cut the recipe in half. It will make enough sauce for the chicken only.

Submitted By: Mike Oliver, Police Officer NBPD

Massachusetts, USA