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    • #309655

      *1 pkg Chicken Marsala Mix*
      1/3 cup flour
      1 tsp salt
      6 thinly sliced boneless skinless chicken breasts
      3 tbsp butter-divided
      2 tsp olive oil
      1 pkg (8 oz) mushrooms
      1/2 cup chicken broth/stock
      3/4 cup marsala

      1. Mix flour, marsala mix*, and salt in a shallow dish. Reserve 1 tbsp flour mixture.
      Coat chicken with remaining flour mixture.
      2.

      Heat 2 tbsp of butter and oil in a large heavy bottomed non stick skillet on med high heat. Cook several of the chicken pieces 3 minutes per side or until golden brown. Remove from skillet.

      Keep warm. Repeat with remaining chicken. Add mushrooms to skillet; cook and stir 5 minutes or until tender.
      3.

      Mix broth and reserved flour mixture. Add to skillet, along with the marsala. Bring to a boil, stirring to release browned bits in bottom of skillet.

      Stir in remaining butter and cook 2 minutes or until sauce is slightly thickened.
      Spoon sauce over chicken to serve.
      Makes 6 servings.

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