Recipes // 11.1.13 // Add Comment

Audience Date-Night Recipes: Chicken Marsalita

Audience Date-Night Recipes: Chicken Marsalita

Learn how to make Nilda's Chicken Marsalita — Chicken Marsala with a twist — for your sweetheart tonight! 

Take off heat and enjoy! You can eat this hot or cold. 


4 Skinless Chicken Breasts
1 head of garlic
1 Spanish onion, already sliced
Button White Mushrooms
Goya Extra Virgin Olive Oil
Goya Red Cooking Wine
Can of 2% Low fat Evaporated Milk
1 can Cream of Mushroom soup
Italian bread crumbs
Goya Adobo
Goya Sazon
Fresh oregano


Add handful of chopped fresh garlic, handful fresh oregano, fresh black pepper, half the package of Goya Sazon and 1 tablespoon of Goya Adobo on the chicken breasts.

Let it sit in fridge for 20 min covered.

In the meantime, boil sliced buttoned mushrooms (stems removed and already washed) boil them in water after sliced for a few minutes until soft. Remove water from mushrooms set aside.

In a separate burner, cover bottom of pan with olive oil and a tablespoon of organic unsalted butter and melt.

Add the sliced Spanish onions and bring the button boiled mushrooms in the pan at medium heat for a few minutes. Then lower heat cover until onion is caramelized and looks dark brown in color. Remove just the onions and mushrooms.

Take the chicken breasts out of fridge, bread them and add to the pan you set aside. Cook for 10 minutes on either side for all 4 breasts.

Set chicken aside.

Add 1 cup of Goya Red Cooking Wine to the pan with the breaded chicken and olive oil from Spanish onions and mushroom flavor, scrape bottom with that red wine. Add the chicken, add all the sautéed onions and mushroom inside same pan, add 1 can of evaporated milk, add 1 can of cream of mushrooms. Let it simmer for a few minutes. Add more wine if needed.

Take off heat and enjoy! You can eat this hot or cold.


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