Chicken Marsala
- Reviews 1
Ready In: 20 mins
Serves: 4
Ingredients
- 4 small boneless skinless chicken breast halves (12 ounces total)
- 1 1⁄2 cups sliced fresh mushrooms
- 2 tablespoons sliced green onions
- 2 tablespoons water
- 1⁄4 teaspoon salt
- 1⁄4 cup dry marsala or 1⁄4 cup dry sherry
Directions
- Place 1 piece of chicken, boned side up, between 2 pieces of clear plastic wrap.
- Working from the center to the edges, pound lightly with a meat mallet to about 1/4-inch thickness.
- Remove plastic wrap.
- Repeat with remaining chicken breast halves.
- Spray a large skillet with nonstick spray coating.
- Preheat skillet over medium heat.
- Add 2 chicken breast halves.
- Cook over medium heat for 2 to 3 minutes or until tender and no pink remains.
- Transfer to a platter; keep warm.
- Repeat with remaining chicken breast halves.
- Carefully add mushrooms, green onion, water, and salt to skillet.
- Cook over medium heat until mushrooms are tender and most of the liquid has evaporated (about 3 minutes).
- Add Marsala or dry sherry to skillet.
- Heat through.
- Spoon vegetables and sauce over chicken.
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