Enjoy the taste:
Ingredients:
1/2 cup all-purpose flour
1 tablespoon parsley flakes
1 teaspoon salt
1/4 teaspoon black pepper
6 boneless, skinless chicken breast halves or equivalent chicken tenderloins (1-1/2 to 2
pounds total), pounded to ¼-inch thickness
3 tablespoons butter
3 tablespoons olive oil
1/2 pound fresh mushrooms, sliced
3/4 cup Marsala or a dry white wine depending on taste
2 teaspoons corn starch
Directions:
1.
In a shallow dish, combine flour, parsley, salt, and pepper. Coat chicken with flour
mixture and set aside.
2.
In a large skillet, heat butter and oil over medium heat. Cook chicken 5 to 7 minutes, or
until browned, turning halfway through cooking. (Cook chicken in batches, if necessary.)
Remove cooked chicken to a platter and keep warm.
3.
Add mushrooms to skillet and saute 4 to 5 minutes, or until tender.
4.
Mix wine with cornstarch. Return chicken to skillet, add wine, and reduce heat to low.
Cook 4 to 5 minutes, or until sauce thickens and chicken is heated through.
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Keith’s Chicken Marsala
A meal I like to prepare
SERVES 6
COOK TIME 30 Min
READY IN 30 Min