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I got this recipe from a magazine advertisement for margarine. I use butter and a little oil instead, but the rest is the same. We love it! I like it with brown rice and steamed broccoli or asparagus. Use the best quality Marsala wine you can find - it really makes a difference.
- Mix ¼ cup flour, salt, and pepper in shallow dish. If chicken breasts are large, split them horizontally into 2 thin cutlets. Evenly coat chicken pieces in flour mixture, shake off excess.
- Melt 2 TB. butter and little oil in a large non-stick skillet over medium heat.
- Cook chicken, turning once, for 10 minutes or until thoroughly cooked.
- Set aside on platter, cover and keep warm while making sauce.
- Melt remaining butter in same skillet, and cook onion and mushrooms, stirring occasionally, for 3 minutes or until tender and lightly browned.
- Sprinkle 1 TB flour over and cook, stirring constantly, for 1 minute.
- Add wine and cook another minute, scraping brown bits from bottom of skillet. Add chicken broth and thyme. Bring to a boil over high heat, then continue boiling, stirring frequently for 2 minutes or until sauce is thickened. Add more chicken broth if if sauce thickens too much. Pour sauce over chicken and serve.