Poultry

Easy Chicken Marsala Laurie & Steve

5 or 6 boneless chicken breasts
Flour
Pepper
Butter
10 ounces mushrooms, thinly sliced (more or less to taste)
1 clove garlic, minced
Marsala wine (not cooking wine)

Saute mushrooms and garlic in small amount of butter and set aside. While mushrooms are cooking, put chicken breasts between two layers of plastic wrap and pound until flattened. Mix flour and pepper to taste, and dredge chicken pieces in flour, shaking off excess. In same pan over medium-high heat, saute chicken in small amount of butter until golden on both sides. Turn heat down, return mushrooms to pan, and add enough Marsala to cover pan about 1/2-inch deep. Simmer for 10 minutes or until chicken is done. Recipe says to take out chicken and mushrooms (and keep warm) and boil sauce over high heat to reduce. I usually skip this step unless there is not enough sauce; in that case I pour in more Marsala wine and follow the directions.



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