CHICKEN MARSALA

By Jaxson

Ingredients

• 3 TBSP ALL PURPOSE FLOUR
• 1/2 TSP SALT
• 1/4 TSP PEPPER
• 4 BONELESS SKINLESS CHICKEN BREASTS CUT IN HALF
• 2 TBSP UNSALTED BUTTER
• 1 TBSP VEGETABLE OIL
• 6 OZ MUSHROOMS, SLICED
• 1/4 CUP MARSALA WINE
• 1/4 CUP BEEF BROTH
• 2 TSP CORNSTARCH

Preparation

Step 1

COMBINE FLOUR, SALT AND PEPPER ON PIECE OF WAXED PAPER. DREDGE CHICKEN IN FLOUR MIXTURE TO COAT WELL. HEAT 1 TBSP OF THE BUTTER AND OIL IN LARGE HEAVY SKILLET. ADD CHICKEN AND BROWN ON BOTH SIDES. DRAIN CHICKEN ON PAPER TOWEL. ADD REMAINING 1 TBSP BUTTER TO SKILLET ADD MUSHROOMS AND SAUTE 3 MINUTES. ADD WINE SCRAPE UP BROWN BITS FROM BOTTOM OF SKILLET. REMOVE FROM HEAT. PLACE CHICKEN IN MICROWAVE SAFE 8X12 BAKING DISH WITH THICKEST PARTS TOWARD OUTSIDE. POUR MUSHROOM WINE MIXTURE OVER ALL. COVER WITH WAXED PAPER. MICROWAVE FOR 6-8 MINUTES UNTIL CHICKEN IS TENDER. REMOVE CHICKEN AND MUSHROOMS WITH SLOTTED SPOON TO BOWL. KEEP WARM. WHISK TOGETHER THE BROTH AND CORNSTARCH IN A SMALL BOWL UNTIL SMOOTH STIR THE CORNSTARCH MIXTURE INTO BAKING DISH LIQUID. MICROWAVE UNCOVERED FOR 2-3 MINUTES UNTIL SAUCE THICKENS AND BOILS. SPOON SAUCE OVER CHICKEN SERVE WITH NOODLES.