Quick Easy Chicken Marsala is all those things. Quick, Easy and still real good. Like Italian ristorante good. The dish originated in western Sicily, where Marsala wine is produced, in the 1800’s . Gammy really likes it so, yes, we have it pretty regularly.
Put a skillet on at medium high and eyeball a couple of tablespoons of olive oil. Slice the chicken breasts horizontally. I’m gonna say it again. Always use a dishwasher safe cutting board when working with raw chicken and wash your hands and your knife with soap and water right after you are done with the chicken.
You might want smaller cuts for serving, if so, then just cut the filets again into smaller halves. Lightly salt, pepper and garlic powder both sides of the chicken and add them to the skillet. Cook about 3 minutes a side depending on the thickness. when they are firm to a poke and/or the juices run clear remove them to a dish that will catch the drippings.
While the filets are cooking cut up the onions, mushrooms and rosemary. Gammy always has some rosemary growing in a pot out on the deck but dried will work just fine. Put the veggies in the skillet and add a couple of tablespoons of butter. Stir it up with a wooden spoon getting the bits off the bottom or the skillet. When the onions get translucent add a teaspoon of flour and stir it all up.
After the flour has coated the veggies add the red wine. It doesn’t have to be marsala. In fact I just go with the Chianti that I’ve already opened and am enjoying as I cook. Stir it up. It will quickly thicken.
Put the chicken back in the skillet and turn the filets over a few times as they warm back up. About two minutes.
Then serve up your Chicken Marsala. Along with the rest of that Chianti and some homemade bread to dip in that sauce. Some grated parmesan and some basil make a nice garnish and they add another layer of flavors to this already delish Quick Easy Chicken Marsala.