Saturday, January 22, 2011

Chicken Marsala


 4 skinless, boneless chicken breast halves  1/4 inch thick
1/2 cup all-purpose flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 tablespoons butter
4 tablespoons olive oil
1 tsp chicken bouillon
1 cup sliced mushrooms
1/2 cup Marsala wine

In a dish or bowl, mix together the flour, salt, pepper. Coat chicken pieces in flour mixture.
In a large skillet, melt butter and oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and bouillon, wisk.  Cover and simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.  Serve over favorite pasta, preferably spaghetti.
Can also be served over mashed potatoes.

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