Recipe of the Week

Dear Pelican Marsh Members,

I wanted to share our house recipe for one of our most popular dishes, chicken marsala with you.

This is a fantastic recipe for summer entertaining, and is a versatile dish that goes great with both red and white wines. Chicken marsala is traditionally served with pasta but works great with just about any side dish.

Chicken Marsala

Ingredients
Makes 4 servings
1/4 cup all-purpose flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 skinless, boneless chicken breast halves – (pounded 1/4 inch thick -optional)
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms
1/2 cup Marsala wine
1/4 cup cooking sherry

Directions

1. In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
2. In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

I hope you enjoy.

Thanks,
Chad Cruciotti
Chef de Cuisine