Do you have a family recipe you turn to whenever you’re in a pinch and need something delicious and hearty? For me, I have quite a few of them and my grandmother’s chicken marsala is definitely one of them. I use chicken tenderloins instead of chicken breasts (they cook quicker and have a bit more flavor, in my opinion). This is a no-fail recipe if you’re cooking for company, a special dinner with the husband or just because. Serve over angel hair pasta, along with a baby greens salad and you’re set!
1 1/2 pounds chicken tenderloins
1/4 cup flour
Salt and pepper, to taste
1/4 cup Extra virgin olive oil
3 cloves garlic, minced
1 chopped onion
1 (8 oz) mushrooms
1 green pepper, sliced
1/2 cup Marsala wine
1/2 cup dry white wine
2 TBS butter
Season tenderloins with salt and pepper and then dredge in flour. Heat olive oil in a large saute pan and add chicken, cook until done.
In a separate pan, saute onions, mushrooms, green pepper and garlic until brown and the onions are slightly translucent.
When the chicken is done cooking, remove from pan and set aside. Add marsala, white wine and butter to the pan and scrape to get brown bits off the bottom. Add chicken, mushrooms, onions and green peppers and cook five minutes more until sauce thickens.
Photo by: The Culinary Geek
