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Chicken Marsala

Source of Recipe


Nathan Knightes






List of Ingredients



• 4 Chicken Breasts (skinless)
  
• 1- 20 oz. bottle of Marsala wine
  
• 2 oz. Olive Oil
  
• 1/2 c Flour
  
• 1/4 tsp Black Pepper
  
• 1/4 tsp Salt
  
• 1/2 c Butter
  
• 1 lb Fresh Mushrooms
  
• 1 bunch fresh parsley
  
• 1 cube of chicken bouilon
  






Instructions



1. Slice Mushrooms
   
   
2. Cut up 5 branches of parsley minus the stems
   
   
3. Cut Chicken into strips about 1 inch in thickness
   
   
4. Turn burner on to medium temperature
   
   
5. Put pan on burner and when pan produces heat through it
   
   
6. Put oil in pan and spread oil around the pan to coat pan
   
   
7. Make a flour mixture by combining the flour, salt, and balck pepper
   
   
8. Coat chicken in flour mixture and pan fry
   
   
9. Flip the chicken onto the other side when one side is golden brown
   
   
10. When both sides are golden brown, take chicken out, put on plate
    
    
11. Pour in 10 oz. of Marsala wine
    
    
12. Put in chicken bouillon cube
    
    
13. Add sliced mushrooms
    
    
14. Cook and add butter until thickens
    
    
15. If you want the sauce thicker add more butter and let sauce become a glaze
    
    
16. When sauce is thick enough add cooked chicken and stir chicken into sauce
    
    
17. Add chopped parsley
    
    
18. Cook for about 10 minutes or unitl chicken is totally cooked. Serve HOT!!!!!
    
    
19. Garnish with a blanched mushroom in lemon water, and some chopped parsley
    
    



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