|
This is one of those old classic
chicken recipes that we sometimes forget about. It is perfect for one of those
quick dinners when you don't have time to cook. |
|
Chicken Marsala
2 whole boneless chicken breasts
flour for dredging
salt and pepper to taste
1 T. olive oil
1 T. butter
1/2 C. Marsala wine
1/2 C. chicken stock
1 C. fresh sliced mushrooms (any type)
Cut each chicken breast in half. Pound each half to 1/4 inches thick. Season
lightly with salt and pepper. Dredge in the flour and shake off excess.
Heat the oil and butter in a large saute pan. Add the chicken and lightly brown
on each side, about 2 minutes per side.
Add the Marsala, chicken stock and mushrooms. Cook until the mushrooms soften
and sauce thickens slightly, about 5 minutes.
Serve with a side of pasta.
|
|
