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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Chicken Marsala (Guiseppe's) Recipe

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This recipe for Chicken Marsala (Guiseppe's) is from Bless Us O Lord , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 boneless, skinless chicken breast halves (about 6 ounces each)
1/3 cup plus 1 1/2 tablespoons all-purpose flour, divided
6 tablespoons butter
3/4 cup Marsala
1/2 cup beef broth
1 1/4 cups sliced mushrooms
Salt
Ground black pepper
Directions:
Directions:
1. Pound chicken between sheets of plastic wrap until they are a uniform thickness of about 1/3 inch. In a shallow bowl or plate, dredge chicken in 1/3 cup flour, shaking to remove excess flour.
2. In a large skillet over medium-high heat, melt butter. (Be careful not to burn the butter.) Add chicken to pan. Sprinkle the remaining 1 1/2 tablespoons flour into the butter, around the chicken; use a fork or small whisk to gently stir in flour. Cook chicken until golden brown, about 2 minutes per side.
3. Add Marsala and bring liquid to a boil; cook until it has reduced by half, about 4 minutes. Add beef broth and cook 5 to 6 minutes more, turning chicken once.
4. Add mushrooms, reduce heat to medium-low and continue cooking until mushrooms are cooked through and sauce has thickened, 3 to 4 minutes. Season to taste with salt and pepper.
5. Arrange chicken on serving plates; pour sauce and mushrooms over chicken.
Number Of Servings:
Number Of Servings:
Yield: 2 servings

 

 

 

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