Recipe: Chicken Marsala for Two (using chicken breasts and mushrooms)
Main Dishes - Chicken, PoultryCHICKEN MARSALA FOR TWO
2 chicken breast halves
1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup butter
6 ounces sweet Marsala wine
1 cup small, whole baby portabella, cremini or button mushrooms
Cut each chicken breast half into halves or thirds and pound very thinly (1/8- to 1/4-inch thick) between layers of plastic wrap.
In a shallow plate, mix flour, salt and pepper. Dredge chicken into flour mixture and pat off excess.
In a heavy skillet, melt butter. Add chicken carefully to skillet, and cook each side 2-3 minutes until lightly browned. Remove chicken from skillet and set aside.
Add mushrooms and wine to skillet, cooking and stirring until sauce has reduced and thickened.
Return chicken to skillet to coat with sauce. Serve immediately.
Source: The Dominion Post, February 11, 2004
2 chicken breast halves
1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup butter
6 ounces sweet Marsala wine
1 cup small, whole baby portabella, cremini or button mushrooms
Cut each chicken breast half into halves or thirds and pound very thinly (1/8- to 1/4-inch thick) between layers of plastic wrap.
In a shallow plate, mix flour, salt and pepper. Dredge chicken into flour mixture and pat off excess.
In a heavy skillet, melt butter. Add chicken carefully to skillet, and cook each side 2-3 minutes until lightly browned. Remove chicken from skillet and set aside.
Add mushrooms and wine to skillet, cooking and stirring until sauce has reduced and thickened.
Return chicken to skillet to coat with sauce. Serve immediately.
Source: The Dominion Post, February 11, 2004
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