Recipe: Chicken Marsala

Photo by Rolf Hagberg.

Chicken marsala is simple but elegant, so it’s a favorite on Duluth Grill catering menus. Make this ahead of time for your next potluck, Super Bowl party, or big family gathering.

Ingredients :
half quart (2 cups) sliced mushrooms
2 tablespoons Marsala wine
1 tablespoon cream sherry
1 cup heavy cream
3/4 teaspoon oregano
1/4 teaspoon white pepper
1/4 teaspoon salt
1 tablespoon corn starch
Garbanzo bean flour
3/4 teaspoon oregano
Olive oil for sautéing mushrooms and braising chicken
3 chicken breasts cut in half
• Sauté mushrooms on high heat in olive oil for a couple of minutes.
• Add marsala, sherry and cream to pan.
• Stir in and add seasonings—oregano, pepper and salt.
• Bring to a simmer. Mix remaining cream, some water, and cornstarch and add to sauce.
• While making sauce, coat chicken in flour and oregano mix and braise in olive oil. Yields 6 portions of chicken.

This recipe is included in our Duluth Grill Cookbook, which will also include over 100 other recipes from breakfast through dessert. It also contains information on our philosophy, the history of the restaurant, and some of our suppliers, along with beautiful color photography and an elegant design. Order now!

Posted in Recipes on October 23, 2012