Cooking with Dan Recipe 4: Chicken Marsala
This fourth and final recipe from cooking with Dan is another that I commonly see in restaurants but never thought twice about trying myself. I especially love this one because it uses mushrooms—something I didn’t even like until about a year ago (getting older causes you to like these things I’ve determined).
At this point, you’ve made the three other dishes and you’re starting to feel like Giada. Run with it.
- 4 chicken breasts
- 1 cup flour
- 1 egg
- 1 cup marsala wine
- 1 lb mushrooms, sliced
- 2 Tbsp chopped sage
- 1 can(?) or so chicken stock
- Butter or cream
- Prepare the chicken by removing fat, slicing horizontally, and pounding. Dip each chicken breast in egg then flour and cook fully on a skillet. Pull off the chicken and set aside.
- A the marsala wine to the skillet with the sliced mushrooms and chopped sage. Top with some salt and pepper. Let it cook down. Next add chicken stock and let it cook down, adding a bit more salt and pepper.
- Finish the sauce with butter or cream.