When we were having dinner at an Italian restaurant in Richardson one Saturday evening, my husband told me to try the Chicken Marsala. It is the family's favorite.
CHICKEN MARSALA
Ingredients:
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
1 cup sliced mushrooms
1/2 cup Marsala wine
1/4 cup cooking sherry
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
1 cup sliced mushrooms
1/2 cup Marsala wine
1/4 cup cooking sherry
Directions:
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. Turn over chicken pieces, and add mushrooms.
3. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.
I hope you will enjoy this dish the way we did.
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