Chicken Marsala

I'm going to step back into CA slowly, and come back into my comfort zone


Ingredients:

4-6 boneless, skinless, chicken breasts
About a cup of flour
1 tub of mushrooms
1 cup of chicken stock or broth
1 cup of Marsala wine(I prefer the darker one)
3 TBLS of butter
2 TBLS of Olive Oil

Instructions:

Season the flour with salt, pepper, basil, parsley.
Cut the chicken into thin breasts, and pound flat.
Dredge the chicken in the seasoned flour.
In a large fry pan heat the Olive Oil and 1 TBLS of butter at Med High.
Fry the chicken to Med-Golden brown and remove from the pan.
Add the mushrooms to the pan and cook until they release thier water and brown.
Add the Marsala wine and reduce to half. Make sure you stir to get all the pieces left from frying the chicken.
Once reduced, add the remaining butter and the chicken stock. As this reduces and thickens to the consistencey desired add the chicken back into the pan and coat both sides.

Serve and Enjoy!!!!!

This usually takes only 20-30 mins.


Ron

[Savor the Stick]

I love your recipe. I like to do a whole milk or half and half dredge and then back into the flour mixture gives a lot more coatings to scrape off for the reduced sauce.....to each their own.

Thanks for the recipe!

Originally Posted by Savor the Stick

I love your recipe. I like to do a whole milk or half and half dredge and then back into the flour mixture gives a lot more coatings to scrape off for the reduced sauce.....to each their own.

Thanks for the recipe!

Thanks for the tip!!!! I'm going to try it next time!!!!


Ron

[themoneycollector]

I make some in a similar manner although I leave out the flour

It's a great meal, thanks for reminding me, it's great to make for the wifey