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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Chicken Marsala Recipe

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This recipe for Chicken Marsala is from The 2006 Intermatic 115th Anniversary Cookbook, 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 tsp. - olive oil
4 (4 oz.) - chicken breasts, thin-sliced, skinless & boneless
½ tsp. - salt
½ tsp. - black pepper, coarsely ground
2 c. - mushrooms, sliced
2 tsp. - all-purpose flour
¼ c. - dry Marsala wine
¼ c. - reduced-sodium chicken broth
1 T. - fresh parsley, chopped
Directions:
Directions:
Heat the oil in a large nonstick skillet over high heat. Sprinkle the chicken with salt and pepper. Add to the skillet and sauté until cooked through, about 3 minutes on each side. Transfer the chicken to a platter and cover to keep warm. Add the mushrooms to the skillet; sauté until browned, about 3 minutes. Sprinkle the mushrooms with the flour, stirring to blend. Add the wine and broth; bring to a boil. Cook, stirring occasionally, until the sauce thickens, about 3 minutes longer. Stir in the parsley. Spoon the mushroom mixture over the chicken.
Personal Notes:
Personal Notes:
If you can't find thin-sliced chicken breasts, buy skinless boneless chicken breasts. Place a breast between two sheets of waxed paper or plastic wrap, then lightly pound with a mallet or rolling pin. Makes 4 servings, 4 points each. This recipe also works nicely with veal. If you like, try shiitake or portobello mushrooms for a more intense, mushroom flavor.

 

 

 

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