If you love Tomato Sauce and Chicken marsala, you will love this version. This comes together in less than 30 minutes. It's a perfect weeknight and weekend meal served with pasta and a green salad.
¼ cup all-purpose flour
½ t dried oregano
¼ t onion powder
½ t sea salt
¼ t finely ground black pepper
2 boneless, skinless chicken breasts, cut in half, lengthwise
3 T olive or avocado oil, divided
1 cup cleaned and thinly sliced mushrooms (white or cremini)
1 clove garlic, pressed or minced
¼ to ½ t red pepper flakes
1 8-oz can tomato sauce
1 cup whole tomatoes, hand crushed, preferably San Marzano
½ cup Marsala wine
¼ cup pasta cooking water (to thin sauce, if needed)
¼ cup fresh basil leaves, thinly sliced
Cooked and drained pasta.
In a shallow bowl, combine the flour, oregano, onion powder, salt, and pepper.
Coat the chicken with the seasonings and set aside on a platter or pizza pan.
Heat a large skillet over medium-high heat.
Add 1 tablespoon of oil and fry the chicken for about 4 minutes on each side, until golden brown.
Remove chicken to the same platter or pizza pan and set aside.
Add the last 2 tablespoons of oil and cook the mushrooms until golden, about 10 minutes.
Add the garlic and red pepper flakes. Cook one more minute.
Pour in the tomato sauce, crushed tomatoes, and wine.
Simmer for 5 minutes.
Arrange the chicken in the sauce and simmer for 12 minutes, until chicken is tender.
Add the ¼ cup of pasta water, to thin sauce slightly, if needed.
Garnish with basil leaves and serve with your favorite pasta tossed with some of the tomato sauce.
Serves 2 to 4
This post first appeared on Big Mamma's Italian American Cooking, please read the originial post: here
