This recipe offers a delightful twist on the classic Chicken Marsala, enhancing its flavors and textures for a satisfying meal.
Slice the chicken breasts into thin, even pieces.
Ensure even slicing for consistent cooking.
Dredge the chicken slices in flour, seasoned with a pinch of salt and pepper.
Shake off excess flour to avoid clumping.
Heat olive oil in a skillet over medium heat and sauté the garlic until fragrant.
Avoid burning the garlic for a balanced flavor.
Add the chicken slices to the skillet and cook until golden brown on both sides. Remove and set aside.
Cook in batches if necessary to avoid overcrowding the pan.
Deglaze the skillet with Marsala wine, scraping up any browned bits.
This step adds depth to the sauce.
Stir in the tomato paste and oregano, cooking for a minute to combine.
Adjust seasoning to taste at this stage.
Add the mushrooms to the skillet and cook until they release their moisture.
Stir occasionally to ensure even cooking.
Return the chicken to the skillet and simmer for 4 minutes, allowing the flavors to meld.
Ensure the chicken is fully coated in the sauce.
Serve the chicken and sauce over your choice of pasta or with a side of vegetables.
Garnish with fresh parsley for a touch of color.
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