Recipes
38
Chicken Marsala
4 skinless, boneless chicken breasts
1
⁄4 cup all-purpose flour
1
⁄4 tsp. dried marjoram
1
⁄
8 tsp. salt
1
⁄8 tsp. black pepper
1 cup fresh button mushrooms, sliced
2 Tbsp. green onions, minced
3 Tbsp. unsalted butter, divided
1
⁄4 cup chicken broth
1
⁄4 cup dry Marsala
2 Tbsp. fresh Italian parsley, chopped
Place each chicken breast between 2 sheets of plastic wrap. Pound lightly to
1
⁄4" thickness. Remove plastic wrap. In a shallow bowl,
stir together flour, marjoram, salt, and black pepper. Lightly press chicken pieces into flour mixture on both sides. Set aside.
In a large sauté pan over medium high heat, cook mushrooms and green onions in 1Tbsp. butter until tender. Remove from sauté
pan. Cook chicken in remaining 2 Tbsp. butter in sauté pan until brown on both sides and no pink appears in the center- about 3-6
minutes a side. Add in mushrooms and green onions. Add broth and Marsala. Cook, uncovered, for 2 to 3 minutes or until mushroom
mixture thickens slightly, stirring occasionally. Transfer to serving platter. Spoon mushroom mixture over chicken and garnish with
Italian parsley.
Serves 4.
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