Chicken Marsala
photo by Chef floWer
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
2
ingredients
- 2 boneless skinless chicken breasts (pounded to 1/2-inch thickness)
- 1⁄4 cup flour
- 1⁄4 teaspoon marjoram
- 1⁄4 teaspoon garlic powder
- 1⁄8 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
- 1 cup mushroom, sliced (use baby portobello)
- 1⁄4 cup scallion, sliced thin
- 1⁄4 cup marsala wine
- 1⁄4 cup chicken broth
directions
- Heat 1 tbs. oil in a large skillet at medium-high heat.
- In a small bowl, combine flour, marjoram, garlic powder and black pepper. Sprinkle flour mixture evenly over both sides of pounded chicken breasts.
- Brown both sides of chicken breasts in skillet, cooking for 2-3 minutes on each side. Once browned, remove chicken from pan and set aside.
- Add remaining 1 tbs. oil to skillet and cook mushrooms and scallions for 6-8 minutes or until tender.
- Remove skillet from heat and add wine to pan, scraping up bits from bottom of pan and allowing some of the alcohol to cook off. Then add chicken broth to skillet.
- Return skillet to heat, reducing to medium-low. Return chicken to skillet, covering with part of mushroom/scallions.
- Simmer, covered, for 15-20 minutes or until chicken is cooked and sauce has reduced, thickening to the texture of thin gravy.
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Reviews
RECIPE SUBMITTED BY
<p>My name is Rebecca, but my family and friends call me Becky. I am 33 years old and live in Rochester, New York, USA. I am a life-long resident of Western New York and can't say as I'd ever want to live anywhere else. I grew up on a small dairy farm in rural Western New York and love country living. Although my husband and I live in a suburb right now, we hope someday to move back to our roots and live a peaceful country life. <br /><br />My husband and I have been married for 10 years. We have a beautiful 5-year-old daughter and a 3-year-old son. I am amazed at how quickly our kids are growing and developing. I read a lot about and hold my own personal skepticism regarding the affects of additives such as preservatives, hormones, artificial colorings, artificial sweeteners, caffeine, allergens, etc. With the increasing number of children and adults with food allergies, I am suspicious that the last century of our nation's food industry improvements have contributed. I'm doing the best I can to protect my family from the risks, but it is difficult to avoid every additive. I have friends and family with food allergies and know how difficult it is to cope with food restrictions. I enjoy the challenge of cooking for those with food allergies but can't imagine making it an every-day affair.</p>
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