Originally posted in 2015, this recipe has been updated with new pictures etc.

Thank goodness my tastes changed over the years because I would have missed out on this delicious classic dish, Chicken Marsala, chicken braised in Marsala wine and smothered in savory mushrooms. Mushrooms were a no-no for me (by choice) when I was growing up, but now, they're a staple on my weekly grocery list.

Luckily our children are not as picky as I once was. They actually like mushrooms. Our children have grown up with the "One Bite Rule" (they have to try it, but they don't have to like it). Over the years, they have tried a variety of meals and textures, and I am happy to report, most of my creations have been hugely successful.

Enjoy our version of Chicken Marsala, featuring tender chicken, savory mushrooms, Marsala wine, and Cherchies® Garlic Seasoning. This tasty recipe has become a family favorite in our home and we hope it will in your home too.

Comment below and let us know if you made this recipe, or share your pictures at #cherchies on Instagram.

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Ingredients

3 Tablespoons butter, reserving 1 Tablespoon (Tbsp.)
1 Tablespoon Olive oil
1 Lb. Boneless chicken, flattened to 1/2" thick
2 Tablespoons (Tbps.) Cherchies Garlic Seasoning (Cherchies Garlic and Herbs Seasoning could also be used)
Pepper to taste
1 teaspoon (tsp) dried thyme
1 teaspoon (tsp) rosemary
1 Tablespoon (Tbps.) Worcestershire Sauce
1 Lb. Baby Bella Mushrooms, washed, sliced, stems removed
1 lemon
1 cup Marsala Wine
Chopped fresh parsley to garnish

Preparation

**Most Marsala recipes I researched, dredged the chicken in flour before frying in a pan. I have removed that step for this recipe to make a lighter version of this classic dish.

Are you ready to begin? Probably the most gratifying part is flattening the chicken. Talk about an aggression reliever.

Put the chicken in a large plastic resealable bag, or place chicken between two sheets of plastic wrap. Now my secret weapon, a rolling pin! Pound away, my friend until the chicken is about 1/2" thick.

Ahhh, much better. Now sprinkle both sides with Cherchies Garlic Seasoning and pepper.

Turn the skillet onto medium/low heat and add 2 Tbsp. butter and olive oil (This keeps the butter from browning).

Add chicken to skillet, and cook for five minutes, then turn onto the other side and continue cooking. Once, chicken is lightly browned on both sides (chicken will finish cooking later), remove from pan and set aside on a plate.

Add mushrooms, and allow to cook until tender (few minutes). After a few minutes, add Rosemary, Thyme, and Worcestershire Sauce.

After mushrooms have cooked, Add the Marsala wine to deglaze the pan. Using a wooden spoon, scrape the pan to loosen up all that yummy goodness.

Almost done...Now cut the lemon in half, slicing one half of the lemon into slices. These will be used to garnish your dish at the end. Squeeze one half lemon into pan with mushrooms and stir. The lemon juice adds a nice freshness to the dish. Add the remaining butter and return the chicken to the pan, to continue cooking. With a knife, cut a small slit into the chicken to make sure the chicken is no longer pink.

Chop parsely.

Remove chicken from pan and place on a nice platter. Spoon mushroom sauce over chicken, and garnish with remaining sliced lemons and parsley. Dinner is Served! Enjoy.