Email to Pat Barnes      

Chicken Marsala

Source of Recipe

Unknown


List of Ingredients

2 whole boneless chicken breasts
flour for dredging
salt and pepper to taste
1 Tblsp. olive oil
1 Tblsp. butter
1/2 cup Marsala wine
1/2 cup chicken stock
1 cup fresh sliced mushrooms (any type)



Recipe

Cut each chicken breast in half. Pound each half to 1/4-inch thick. Season lightly with salt and pepper. Dredge in the flour and shake off excess. Heat the oil and butter in a large sauté pan. Add the chicken and lightly brown on each side, about 4 minutes per side.

Add the Marsala, chicken stock and mushrooms. Cook until the mushrooms soften and sauce thickens slightly, about 10 minutes.

Serve with a side of pasta or garlic mashed potatoes.