Chicken Marsala

From Karen Mahoney
Chicken Marsala
Chicken Marsala

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2-3 lb. pkg boneless, skinless chicken breasts

  • 1/4

    cup flour

  • 1

    onion diced

  • 1

    tsp chopped garlic

  • olive oil

  • 4-8

    tbsp butter

  • Marsala cooking wine

  • sugar, salt and black pepper to taste

  • 1

    pkg sliced mushrooms

Directions

Wash and pat dry chicken, slice through thickness 2-3 times or pound until pretty thin. Cut chicken into strips or small pieces. Sprinkle enough flour over chicken pieces to thinly cover it and then gently mix it. Saute onion and garlic in approx 1/4 inch of olive oil and melted butter. Add chicken when onion is clear and saute until no longer pink. Add marsala wine, approx 1/2 bottle, and cook over medium heat until sauce thickens. You can add more wine depending on the amount of chicken. Add approx 1-2 tsps. of sugar, to taste. A dash of pepper and salt to taste. Add mushrooms 1/2 hour before serving and simmer until tender.

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