Chicken marsala is one of my favorite dishes.

But, it has been ten years since I’ve ordered it in a restaurant. For ten tears before that, I tried and tried, but I was unable to find a restaurant with chicken marsala that made me happy.

That is because Mary, my wife of thirty-five years, makes incomparable chicken marsala. Not even nationally known chefs can match her chicken marsala. Honestly.

Try her recipe and I bet nobody in your family will eat chicken Marsala in a restaurant either. Here’s how to make it.

Pound boneless chicken breasts with a wooden kitchen mallet until they are not much thicker than a pancake. Then cut each breast into five or 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 the chicken on boiled rice, spooning the remaining butter/marsala mixture over it.

Enjoy.

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Tags: cooking, Cooking Tips, Food, recipe, recipes

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