- 3 chicken breasts, diced into one or two inch cubes
- flour, salt/pepper, 2 tbs. butter, and 2 tbs. olive oil (for frying)
- 1 pack sliced mushrooms
- 1 shallot and 3 cloves garlic, finely chopped
- 1/2 to 3/4 cups marsala cooking wine
- 4 tablespoons butter (don’t use margarine and then tell me this recipe didn’t work)
- Season flour with salt/pepper and then dredge the chicken cubes in it.
- Heat oil and butter in a frying pan, and add the chicken to it when the pan is hot. Turn once, and set aside in a glass dish when it’s done.
- Add one tbs. butter to the same pan (do not wipe down the pan when the chicken is done). Sauté mushrooms on medium heat for a few minutes until they start to sweat.
- Add diced shallots/garlic, a bit more butter, and turn up the heat.
- After a few more minutes when it starts to smell good, add some more butter, continue to cook for one more minute, then add the marsala wine.
- Cook until the wine is reduced by maybe half, then pour the mushroom mixture over the chicken in the glass dish and pop into the oven for about 10 minutes at 350 degrees F.
- I usually make asparagus to go with this dish, so when the chicken is ready to go in the oven, I put the asparagus in at the same time on a rack above. It usually takes about 8-10 minutes to bake or broil asparagus (after you drizzle olive oil, lemon juice, and salt/pepper on it!)
- Eat! But only if you used real butter.