Chicken Marsala

Chicken Marsala

 

4 boneless chicken breast halves, without skin
1/4 c. all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. dried basil
3 Tbsp. butter or margarine
3 Tbsp. olive oil
4-8 oz. fresh mushrooms, sliced
1/2 c. Marsala wine

Pound chicken to 1/4" thickness between 2 sheets of plastic wrap. Combine flour, salt, pepper and basil; mix well. Dredge chicken in seasoned flour mixture. Heat oil and butter in heavy nonstick skillet over medium-high heat. Cook chicken until lightly browned on first side (about 2 to 3 minutes). Turn chicken and add mushrooms around the chicken pieces. Cook about 2 minutes longer, until lightly browned; stir the mushrooms. Add Marsala wine to pan. Reduce heat to medium-low; cover and simmer for 10 minutes. Serve with hot cooked pasta, mashed potatoes or rice.

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Chicken Marsala

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  • 5 Star Review
  • Date: November 06, 2014
  • Reviewer: 
  • Mechanicsville, VA
  • Yummy Dinner!

  • This was simple & tasty! Marsala wine just MAKES this deelish!
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    • 10 of 11 people found this review helpful