Chicken Marsala*


  • Chicken thighs (4)
  • Flour
  • Cooking wine (2 cups)
  • Lemon (1/2)
  • Chicken stock (2 cups)
  • Onion powder (1 tbsp)
  • Garlic powder (1 tbsp)
  • Salt (1 tbsp)
  • Pepper (1tbsp)
  • Parsley
  • Mushrooms (sliced – 1 pound)


Fill a bowl about half way with  flour  and season with onion powder, garlic powder, salt and pepper (1tbsp each).

Coat the chicken in the mixture and place each piece in a cast iron skillet with the heat set to high. Once chicken is cooked, set coated chicken aside in separate plate.

Using the same pan, add around 1 pound of sliced mushrooms.

Once browned, add 2 cups of marsala wine, 2 cups of chicken stock, 1/2 the juice of a lemon and a slice of butter.

Cook until the mixture thickens.
Add the chicken back to the mix and take spoonfuls of the mushroom to the chicken.  Sprinkle parsley on top.

Serve with Pasta.


Serves 2-3

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