by Daniel Z. Kane
I am not a big chicken fan. I don’t care if I never see another piece of baked or fried chicken. Chicken marsala, however, is a very different story. I love it.
But, I never order it in a restaurant. That is because, however good the restaurant is, I know their chicken marsala will disappoint me.
That is because my wife, Mary, makes the best chicken marsala on the planet. Really.
Try her recipe and I bet nobody in your family will eat chicken Marsala in a restaurant either. Here’s how to make it.
Flatten boneless chicken breasts with a kitchen mallet and cut each breast into 5-6 pieces.
Dredge them in flour, and saute them in a pan with a stick of butter and mushroom slices. After cooking for a few moments, add 1/2 to 3/4 of a cup of Marsala wine and cook until done.
Serve alone or over rice, spooning the remaining butter-marsala mixture on the chicken.
Enjoy.
About the Author:
Daniel Z. Kane is an educator whose interests include adult education, evaluation of life experience for academic credit,
online college degree programs, and
online colleges which offer scholarships and accelerated degrees.
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