Tuesday, February 23, 2010

Chicken Marsala

1/4 cup all-purpose flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
4 tablespoons butter
4 tablespoons olive oil
2 cups sliced mushrooms
2 tablespoons of minced garlic
3/4 cup Marsala wine
Heavy Whipping Cream

1.In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
2.In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown on both sides. Add mushrooms, garlic and pour in wine. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear. Remove chicken from pan and add a little heavy whipping cream. Reduce it to make a Marsala cream sauce and then add the chicken back and served it over pasta.

Note: If you do not have heavy whipping cream, thats okay. 

(adapted from Allrecipes.com)

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