NEW YORK’S FINEST
Break out the Marsala wine for this classic Italian-
American dish that’s ready in no time at all.
Chef Bruno is PMQ’s culinary advisor, with more than 50 years of international pizza experience.
He is the corporate chef for Marsal & Sons and the culinary coach of the U.S. Pizza Team.
½ c. all-purpose flour
1 tsp. salt
1 tsp. pepper
1 tsp. dried oregano
8 skinless, boneless chicken breast halves
8 tbsp. butter
8 tbsp. olive oil
2 c. fresh mushrooms, sliced
1 c. Marsala wine
6 tbsp. chicken stock
Fresh parsley to garnish
In a shallow dish, mix together the flour, salt, pepper and oregano. Lightly dredge the chicken pieces
in the mixture, shaking o; any excess. In a large
skillet, melt the butter and olive oil over medium heat. Place the chicken breasts in the pan and
brown them lightly on both sides. Add the mushrooms, Marsala wine and chicken stock. Cover the
skillet and simmer for about 10 minutes, until the
chicken is juicy and no longer pink. Garnish with
parsley and enjoy!
Hello, my readers! Today I’m going to teach you how to prepare a simple but classic dish, Chicken Marsala. It’s quite delicious, and you can make it in no time
at all. Marsala wine is one of the key ingredients; it’s a rich
Sicilian wine that’s fortified with brandy and frequently
used in Italian cooking. Chicken Marsala is probably the
best-known application for this very tasty wine and can be
found on many menus in Italian-American restaurants, but
my version is much better! You can eat Chicken Marsala
just as it is, or you can serve it with your favorite vegetables,
pasta or rice. I hope you will try this recipe and enjoy it,
down to the last bite! Mangia!