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Chicken Breasts with Marsala Mustard Sauce Recipe

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This recipe for Chicken Breasts with Marsala Mustard Sauce is from My Mother, Norma Willcox's Treasured Recipes, 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 c. (3 oz. pkg.) dried tomato halves
6 chicken breasts, skinless, boneless (cut in strips) (used chicken tenders)
Margarine
1 large shallot, minced (or 2 T. minced onion)
1 clove garlic, minced
1½ T. Dijon mustard
⅔ c. heavy cream
¼ c. Marsala Wine (or sweet sherry)
1 tsp. rosemary, crumbled
Cooked Rice
Directions:
Directions:
Soften tomato halves (soak in heated water for 20 minutes) and cut into narrow strips. Melt margarine in large skillet and sauté chicken strips for 4-5 minutes. Remove chicken, add shallot and garlic, sauté until limp - about 2 minutes. Add mustard, cream, wine, rosemary and tomato strips, simmer stirring until sauce thickens slightly. Return chicken and heat through. Serve over rice.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
Maybe 45 minutes
Personal Notes:
Personal Notes:
Easy, 2 Stars.

 

 

 

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