Linda's Rosemary Chicken Marsala With Mushroom Sauce, And Lingui

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 2-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Fry chicken in teflon coated skillet until done, I used my electric skillet on 350.
  • Take out of skillet, put in dish, and set aside.
  • Put onions, mushrooms, garlic, rosemary, salt and pepper in the skillet, and cook until onions are transparent.
  • When onions are done, add Marsala, chicken broth, and sprinkle flour over the top.
  • Mix flour in well, and let bubble for 5 mins.
  • Add water.
  • Sauce should be a little thick.
  • If it is too thick, add a little more water.
  • If too thin, add a little more flour at a time, and mix in well.
  • The sauce should be creamy, but not too thick.
  • Season with salt and pepper, to taste.
  • Cook pasta or noodles, until al dente.
  • Drain, and put a serving in each plate.
  • Top with sauce, and chicken pieces.
  • Enjoy!
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