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Chicken Marsala with Sundried Tomatoes Recipe

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This recipe for Chicken Marsala with Sundried Tomatoes is from Molloy, 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:  
4 boneless chicken breasts
½ t. kosher salt
¼ t. black pepper
1/3 c. flour
4 T. olive oil (divided)
1 pkg. mushrooms (sliced)
3 garlic cloves (minced)
2 T. Diced sun-dried tomatoes
1 c. dry Marsala
¼ c. heavy cream
Directions:
Directions:
Season chicken with ¼ t. each of salt & pepper, dredge in flour, shake off excess. Heat large skillet over medium-high heat. Add 2 T. oil to pan, swirl to coat. Add 2 chicken breasts and cook 2 -3 minutes on each side or until golden. Transfer chicken to platter and loosely cover with aluminum foil. Add 1 T. of oil to pan and swirl, repeat above.

Add remaining oil to pan, swirl and add mushrooms and ¼ t. salt. Sauté for 5 minutes or until golden brown. Add garlic, sauté 1 minute. Add tomatoes and marsala, bring to a boil, reduce heat and simmer for 3 minutes or until slightly reduced. Stir in cream, simmer 2 more minutes. Return chicken to skillet, turning to coat with sauce, simmer until heated through.

 

 

 

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