Chicken Marsala

We've got our 3rd Annual Lyndale Block Party coming up this weekend and on the menu besides other delicious dishes will be Chicken Marsala. Lots of people told me, why do all that work? It's too much, but really it isn't, doing this for a crowd or for a family of four is sure to please.

What you will need:

Large Sauce Pan/Frying Pan
1 Large Onion
6 thinly sliced chicken cutlets
3 cups of Marsala Wine
3 pads of butter
1 carton of white button mushrooms
Olive Oil
Flour to pat the cutlets

Let's get cooking:

In a large sauce pan, add in olive oil to cover the pan, turn your heat to medium. Dip your cutlets on either side with the flour, put on the side. Once the oil is heated, start frying your cutlets. Your pan should be large enough to fit all 6, if it isn't do a batch at a time. While the cutlets are frying, start slicing your mushrooms, cutting off the stems and slicing them long ways. Also start slicing your onion, somewhat thick.Once cutlets are completed, put on the side, add in your onions, mushrooms, and butter. Let them all saute. Once they start to become wilted/cooked, add in your chicken cutlets and 3 cups of Marsala cooking wine. Let this simmer for about 10 minutes. Meal Complete!

From start to finish your meal should be completed within 30-40 minutes depending on how fast you can move!. Serve with rice or potatoes for a starchy kick at the end! Some people even love this dish over Pasta!

Wine Recommendation: Joseph Phelps Cabernet Sauvignon 2007