Chicken Marsala
By á-2700
Ingredients
- 1 tsp. minced garlic
- 1 tsp. marjoram leaves
- 1 tsp. mined onions
- 1/2 tsp. ground black pepper
- 1 tsp. basil leaves
- 3/4 tsp. parsley flakes
- 1/3 cup flour
- 1 tsp. salt
- 6 thinly sliced boneless skinless chicken breasts (about 1 1/4 lb)
- 3 Tbsp. butter
- 2 Tbsp. olive oil
- 1 pkg. (8 oz) sliced mushrooms
- 1/2 cup chicken broth
- 3/4 cup Marsala wine
Details
Preparation
Step 1
Mix flour, minced garlic, marjoram, minced onions, salt and pepper in shallow dish. Reserve 1 Tbsp. flour mixture. Coat chicken with remaining flour mixture.
Heat 2 Tbsp. of the butter and oil in large nonstick skillet on medium-high heat. Cook several of the chicken pieces 3 mins. per side or until golden brown. Remove from skillet. Keep warm. Repeat with remaining chicken. Add mushrooms to skillet, cook and stir 5 mins. or until tender.
Mix broth and reserved flour mixture. Add to skillet along with wine. Bring to boil, stirring to release browned bits on bottom of skillet. Stir in remaining 1 Tbsp. butter and basil; cook 2 mins. or until sauce is slightly thickened. Spoon sauce over chicken to serve. Sprinkle with parsley.
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