QUICK AND
EASY CHICKEN MARSALA
3 lg. chicken
breasts, bnls - sknls
3 tbsp. flour (sprinkle with
¼ tsp salt
and ¼ tsp pepper)
1 1/2c. chicken broth
4 tbsp. e.v. olive oil
3 tbsp. fresh chopped scallion, sliced
8 oz.fresh button mushrooms, sliced
1 c. marsala wine
Cut chicken
breasts in half - (be sure all fat is removed). GENTLY pound with meat pounder until ¼ inch thick. Coat each
piece with flour.
In large skillet, add olive oil. Brown
chicken 1 or 2 minutes each side (over medium heat). Add ¼ tsp flour and mix until blended with
oil.
Add Marsala wine after a minute or two add chicken broth and sliced
mushrooms to skillet, stir until all liquid is well blended. Let simmer over medium – low heat about 5
minutes
Serves 3 -
4
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