Tuesday, March 30, 2010

Chicken Marsala


4 boneless skinless chicken breast halves
1/4 cup flour
1/4 tsp. salt
1/4 tsp. pepper
2 Tbs. olive or vegetable oil
2 cloves garlic, finely shopped
1/4 cup chopped fresh parsley or 1 Tbs. parsley flakes
1 cup sliced mushrooms
1/2 cup dry marsala wine or chicken broth
Hot cooked pasta, if desired


Flatten each chicken breast half to 1/4 inch thickness by gently pounding between sheets of plastic wrap or waxed paper. Mix flour, slat, and pepper. Coat chicken with flour mixture, shake off excess flour. Heat oil in 10 inch skillet over medium high heat. Cook garlic and parsley in oil 3-5 minutes, stirring frequently. Add chicken to skillet. Cook, turning once, until brown. Add mushrooms and wine/broth. Cook 8-10 minutes, turning chicken onc3e, until chicken is no longer pink in center. Serve with pasta.

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