Chicken marsala
Friday January 8, 2010 10:31 AM
Ingredients:
How to prepare:
Pound chicken breasts between sheets of plastic wrap to about 1/4" thickness. Combine flour, salt, pepper and oregano in a mixing bowl. Dredge chicken pieces in the flour, shaking off any excess.
Heat oil and butter in a skillet over medium heat. Cook chicken breasts on medium heat for about 2 minutes on the first side, until lightly browned. Turn breasts over to cook other side, then add mushrooms to skillet. Cook chicken about 2 more minutes, until both sides are lightly browned. Continue to stir mushrooms. Add marsala wine around chicken pieces. Cover and simmer for about 15 minutes.
Serve with rice pilaf and a salad. Enjoy!
Shared by: Laurie, TheBAG Lady
- 4 chicken breasts, boneless and skinless
- 1/2 cup flour
- salt to taste
- pepper to taste
- dried rosemary to taste
- 4 Tbsp. olive oil
- 4 Tbsp. butter
- 2 cups fresh mushrooms, sliced
- 1 cup dry marsala wine
How to prepare:
Pound chicken breasts between sheets of plastic wrap to about 1/4" thickness. Combine flour, salt, pepper and oregano in a mixing bowl. Dredge chicken pieces in the flour, shaking off any excess.
Heat oil and butter in a skillet over medium heat. Cook chicken breasts on medium heat for about 2 minutes on the first side, until lightly browned. Turn breasts over to cook other side, then add mushrooms to skillet. Cook chicken about 2 more minutes, until both sides are lightly browned. Continue to stir mushrooms. Add marsala wine around chicken pieces. Cover and simmer for about 15 minutes.
Serve with rice pilaf and a salad. Enjoy!
Shared by: Laurie, TheBAG Lady
