Chicken Marsala Stroganoff Recipe

Cooking Directions

• STEP 1.In a large skillet, heat olive oil over medium heat. Add chicken breast and cook until browned on both sides.
• STEP 2.Remove chicken from skillet and set aside. In the same skillet, melt butter and sauté onions and mushrooms until softened.
• STEP 3.Add garlic and cook for another minute. Stir in flour and cook for a few minutes until lightly browned.
• STEP 4.Slowly pour in Marsala wine, scraping the bottom of the skillet to release any browned bits. Bring to a simmer and cook until the sauce has thickened.
• STEP 5.Return the chicken to the skillet and simmer for another 5-10 minutes, until the chicken is cooked through. Stir in sour cream and season with salt and pepper.
• STEP 6.Serve the chicken Marsala stroganoff over cooked egg noodles, garnished with fresh parsley.

Cooking Tips

• Make sure to brown the chicken well before removing it from the skillet. This will add flavor to the dish.
• If you prefer a thicker sauce, you can add more flour to the skillet when making the roux.
• For a lighter version, you can use Greek yogurt instead of sour cream.
• Garnish the dish with freshly grated Parmesan cheese for an extra touch of flavor.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the stroganoff in a skillet over low heat, adding a splash of water or broth to prevent it from drying out.
• Serve the chicken Marsala stroganoff with a side of steamed vegetables or a fresh green salad for a complete meal.