Chicken Marsala

Chicken Marsala
Chicken Marsala

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4 skinless, boneless, chicken breasts, pounded thin

  • flour for dredging or can mix 1 1/2 c bread crumbs with 1/3 c parmesan cheese

  • 1/4 c grapeseed oil

  • 8 oz button or crimini mushrooms, sliced (optional)

  • 1/2 c marsala wine

  • 1 c chicken stock

  • 2 T unsalted butter

  • 1/4 c chopped flat-leaf parsley

Directions

Using a meat mallet, pound the chicken breasts flat. Season both sides with salt and pepper and then dredge in flour shaking off any extra. Preheat a saute pan over medium high heat. When hot, add the grapessed oil. Gently place each breast in teh hot pan and allow to brown for 2-3 minutes on each side. The chicken should be cooked through. Transfer chicken to a platter and keep warm. Using the same pan, add the slided muchrooms and saute until they are softened and browning aournd the edges. Deglaze with the marsala wine and reduce by half o fits original volume. Add the chicken stock and simmer for 5 mins. Finish the sauce by swirling in the butter and parsley. Season with salt and pepper. Pour the marsala sauce over the chicken and serve.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: