The best chicken Marsala recipe.

My husband adores chicken Marsala, but I haven’t made it for him in a long time, regretfully. Besides the fact that I don’t cook very often because I am exhausted from running a business, my chicken Marsala never quite turns out the way it should. Instead of restaurant-quality Marsala (Pamela’s restaurant on Nostrand Avenue and Avenue T in Brooklyn, circa 1970′s, made the best Marsala in the universe), I ended up with sauce that never quite thickened and chicken that never quiet glazed. Not tonight. Tonight, my friends, I made a chicken Marsala that would have made big Pamela proud.

Here is my best ever chicken Marsala recipe. I can’t give you exact amounts, but you really won’t need them.

Make sure your chicken breasts are small and about 1/4 thick. I take breasts, cut them in half depth wise, then cut them in half lengthwise. Then I pound them down flat.

Mix flour with pepper, seasoned salt, garlic powder and oregano. That will be what you dredge your chicken in.

Get some half and half (not milk) and soak your chicken in that for a little bit, then dredge it in the flour mixture.

Melt olive oil and butter (be generous) in a frying pan.

Fry the flour-covered chicken on medium-high heat  until brown. Turn the chicken pieces over. Lower the flame to low. Add a ton of mushrooms. (Purists will add fresh mushrooms…I used canned and it came out just fine, thankyouverrymuch.)  Then add a generous helping of Marsala wine. I also added about a fourth of a cup of red wine.  Mix around slightly, then cover well. Cook for about twenty minutes or until done.

If you find the sauce didn’t thicken enough, add a tablespoon of flour to the frying pan, then mix around and recover.

The chicken is heavenly. It has a perfect glaze and the sauce is nice and thick and you can *really* taste the Marsala–but it’s not overpowering. I really don’t think you can add too much. You can serve with Parmesan cheese if you like, and of course, pasta.