I got this recipe from my sister, Elise. It is one of those really quick, easy recipes that tastes like you spent all day in the kitchen. I have had the Olive Garden Chicken Marsala and I like this one much better. It has way more flavor! This makes about 8 normal servings... we usually half the recipe. Thanks Elise!
3 Lbs. chicken breasts cut into strips (or 3 lb. bag chicken tenders, thawed)
3/4 c. flour
3/4 tsp. salt
3/4 tsp. pepper
1 tsp. dried oregano
4 Tbs. butter
4 Tbs. canola oil
1 tsp. garlic
1 pkg. (24 oz) fresh sliced mushrooms- (from Costco)
2 c. Marsala cooking wine
1 c. chicken broth
1/2 c. milk or whipping cream
1 c. water
1/4 c.corn starch (or more if needed)
Spaghetti or Fettuccini noodles (prepared)
In a lg. zip lock bag combine flour, salt, pepper, and oregano. Add chicken and shake until well coated. In electric fry pan or lg. skillet combine butter, garlic and oil. Add chicken. Cook over medium heat (about 300 degrees) until done, turning after about 6 minutes. Remove chicken from pan and add mushrooms. Cook mushrooms 3 min. Add marsala, chicken broth and milk or cream to mushrooms. In bowl, combine water and corn starch until smooth. Slowly add corn starch mixture to marsala sauce until thickened. (I like it a little thicker...about the consistency of gravy. Place chicken back into pan and let simmer for 3-5 minutes. Serve over cooked noodles.
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