Thursday, April 5, 2012

Chicken Marsala

1 pkg McCormick recipe inspirations Chicken Marsala spices (see pic below)


1 tsp minced garlic
1 tsp marjoram leaves
1 tsp minced onion
1/2 tsp black pepper
1 tsp basil leaves
3/4 tsp parsley flakes

1/3 C flour
1 tsp salt
6 thinly sliced chicken breasts, just over a pound
3 Tblsp butter, divided
2 Tblsp olive oil
8 oz sliced mushrooms
1/2 C chicken broth
3/4 C Marsala wine (DO NOT use Paul Masson, ick!)

mix flour with all spices EXCEPT basil and parsley
reserve 1 Tblsp flour mixture
coat chicken with most of the flour mixture
heat 2 Tblsp butter and oil in large skillet on medium-high heat
cook chicken until golden brown on each side
remove and keep warm
add mushrooms to skillet and cook until tender
mix broth and remaining flour mixture
add to skillet with wine
bring to boil and scrape up any brown bits
stir in rest of butter and the basil
cook until sauce is slightly thickened
spoon sauce over chicken to serve
sprinkle with parsley

Until Next Time.....

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