Mushroom Chicken Marsala Recipe
Once more we go for a taste of Italy with this chicken Marsala recipe. The flavor of dry Marsala and mushroom
chicken blends with the beef stock to make a dish that will satisfy everybody!
Mushroom Chicken Marsala Ingredients:
4 boneless chicken breast halves, hammered to ¼ inch thickness
3 tablespoons dry Marsala wine
½ pound sliced mushrooms
? cup beef stock
2 chopped garlic cloves
½ cup chopped onion
½ teaspoon black pepper
¼ teaspoon salt
3 tablespoons flour
4 tablespoons butter
1 tablespoon olive oil
Mushroom Chicken Marsala Instructions:
Combine pepper and flour in a bowl or dish. Roll the chicken in flour and pepper mixture, coating well.
Using a large skillet, heat olive oil and 2 tablespoons of the butter over medium heat. Cook the chicken until lightly browned on both sides. Remove from the skillet.
To the drippings in the skillet, add garlic and onion and cook until tender.
Add the mushrooms and sauté until lightly browned.
Put the chicken back into the skillet with the onions and mushrooms.
Add beef stock and dry Marsala wine, stir, and bring to a boil.
Reduce the heat and simmer until only 1/3 of the liquid remains.
Stir in the rest of the butter, salt, and add more pepper if desired.
Serve the mushroom chicken marsala recipe with cooked pasta and a side salad.