Wednesday, July 17, 2013

Chicken Marsala

Chicken, pan sauteed smothered with mushrooms and coated with a sweet white wine makes for one delicious dish.  I served this over brown rice that I cooked in chicken stock and a side of oven roasted Brussels sprouts with bacon bits.

Chicken Marsala
Makes 2 servings

2 boneless, skinless chicken breasts halves, pounded 1/4 inch thick
2 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/4 teaspoon dried oregano
2 tablespoons butter
2 tablespoons olive oil
1 cup sliced mushrooms
11/3 cup Marsala wine

In a small bowl, mix together the flour, salt, pepper and oregano.  Coat chicken breasts with flour mixture.

In a large skillet, melt butter in oil over medium heat.  Place chicken in the pan and lightly brown.  Turn chicken pieces and add mushrooms.  Pour the Marsala over, cover skillet, and simmer 10 minutes, turning chicken once, until no longer pink and juices run clear.

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