I love Chicken Marsala & have tried many recipes over the years. Here's my own adaptation that's quick, easy, & delicious.
Easy Breezy Chicken Marsala
1 package boneless skinless chicken breasts, chicken cutlets, or chicken tenders. (If using chicken breasts, pound them into cutlets.)
2 cups of flour seasoned to taste with salt, granulated garlic, & freshly ground black pepper
Approx. 8 ounces (or 16 ounces if you love mushrooms as much as I do) of Cremini mushrooms, sliced (White Button mushrooms can be substituted)
Extra-virgin olive oil & unsalted butter
One large wine glass of Marsala wine (approx. 8 ounces)
Dash of chicken stock (homemade or bought – I like Swanson’s cartons)
Approx. ½ cup chopped Italian flat-leaf parsley (optional)
Preheat oven to lowest (warm) setting.
Place seasoned flour & chicken in a Ziploc bag & turn gently until chicken is completely coated.
Heat some extra-virgin olive oil & a few pats of butter in a non-stick pan until hot, but not smoking. Cook chicken (in batches if necessary) approx. 3-4 minutes on each side - depending on thickness - until cooked thru & lightly browned. Transfer to plate/platter & place in oven to keep warm.
Add additional olive oil & butter to pan, if necessary, & add mushrooms. Cook until mushrooms have given up their liquid & are “just” starting to brown a bit. Stir in Marsala wine, dash of chicken stock, & a little more butter.
Plate chicken & pour mushroom/wine sauce over. Top with chopped parsley & serve.
Normally I accompany this dish with sliced sautéed potatoes or egg noodles, a green vegetable like plain boiled or steamed broccoli &/or a large green salad.