Tuesday, September 17, 2013
Herbed chicken in a sweet Marsala and mushroom sauce; sounds simple, and it is--simply delicious.
If you don't have Marsala wine you can use unsweetened grape juice and chicken broth for sherry for this recipe.
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Ready In: 30 Minutes
Yields: 4 servings
1/4 cup all-purpose flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon parsley
4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms
1/4 cup diced onions
1/2 cup Marsala wine or grape juice
1/4 cup cooking sherry or chicken broth
1 cup milk or half and half
2 tbs corn starch
In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms onions Cook till just tender. Pour in wine and sherry. Cook about 2 minutes, then add milk or half and half that has cornstarch stirred in and cook just till thickened, turn down heat for this step.
Cover skillet; simmer chicken 10 minutes, turning once.
Serve over rice or noodles