Chicken Marsala
Give it a shake to evenly coat the chicken.
Heat the butter and oil, and cook the chicken on each side for about 5 minutes.
Chop your mushrooms or buy them chopped if your all fancy.
Set aside cooked chicken.
Make sure to keep the extra flour and seasoning as you will need it to thicken the sauce later.
Add mushrooms to butter mixture.
Add the wine.
Stir making sure to scrap the bottom.
Add the flour to thicken and stir well.
Let it cook for a bit so it thickens.
Add whipping cream.
Mix well.
Add the chicken back in.
Cover and cook for about 10 minutes.
Cook your pasta noodles or rice if you prefer that.
All done.
Reese’s portion of dinner before we chopped it. It was a huge hit for her.
All done, serve with veggie or salad of choice. This also tastes great as left overs.
Ingredients:
1/4 cup all-purpose flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 skinless, boneless chicken breast halves – pounded 1/4 inch thick
(I doubled the sauce, so below is the doubled version)
8 tablespoons butter
8 tablespoons olive oil
2 cups (16.oz) sliced mushrooms
1 1/2 cups Marsala cooking wine (found in oil/vinegar section of the isle in grocery stores)
Prep – 10 m
Cook – 20-30 m
In a ziploc bag, mix together the flour, salt, pepper and oregano. Add chicken to the bag and shake, shake, shake to coat chicken pieces in flour mixture.
