Posted by: marthabernie | September 18, 2013

QUICK CHICKEN MARSALA

This recipe can be made without the wine by substituting chicken broth.

QUICK CHICKEN MARSALA

4 boneless, skinless chicken breast halves, about 5 oz each

1/4 cup flour

1 teaspoon dried oregano

1/4 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons butter

1 teaspoon minced garlic

4 oz sliced mushrooms

1/2 cups marsala wine or chicken broth

Pound chicken to 1.4 inch thickness.  Coat with flour.  Sprinkle with oregano, salt and pepper.  Melt butter in a large skillet over medium high heat.  Add garlic and sauté for one minute.  Add chicken.  Cook until browned, about 3 minutes per side.  Add mushrooms and wine to skillet.   Cook, turning once, until meat registers 180 degrees F on thermometer, about 8 to 10 minutes.  Garnish with parsley when serving, if desired.

Fresh parsley, optional


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