Chicken and Shrimp Marsala
By chbounds
Ingredients
- 1/4 c. butter
- 1/4 c. chopped green onions or shallots
- 1 clove garlic, minced
- 1 tsp. salt
- 1/4 tsp. pepper
- 6 chicken breast halves skinned and boned
- 1/3 c. flour
- 1 (8 oz.) can tomato sauce
- 1/4 c. marsala wine
- 1 tsp. dried basil
- 2 t. chopped fresh parsley
- 2 T. butter
- 2 c. fresh shrimp
Details
Preparation
Step 1
In a large skillet over medium heat, melt butter and sauté onions and garlic - about 3 minutes. With a slotted spoon, remove mixture to a small bowl and set aside.
Salt and pepper chicken breast and lightly dust with flour. In butter remaining in skillet, brown chicken over medium-high heat until golden on all sides. Remove from skillet and arrange pieces in a baking dish. Chicken can be refrigerated at this time if desired.
Preheat oven to 325. Deglaze skillet by adding tomato sauce, wine, basil, parsley, and reserved onion mixture. Bring to a boil and remove from heat. Spoon sauce over chicken and cover with foil. Bake for 25-35 minutes or until juices run clear when pierced with a fork. Bake 15-20 minutes longer if chicken was refrigerated.
While chicken is baking, heat 2 T. butter in a skillet and add shrimp. Saute over low heat for 2-3 minutes or until heated through. Sprinkle shrimp over chicken and garnish with the parsley.
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