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. Return to the Home Page Return to the Main Recipe Page
Keith’s Chicken Marsala A meal I like to prepare
SERVES 6 COOK TIME  30 Min READY IN 30 Min