Our Recipes
Chicken/Fish |
I
made this for dinner last night and it was soooo easy and tasty. Now I
don't have to wait for special occasions to get this at a restaurant.
:D Oh, and it would be fine made without the marsala wine if you
prefered.
2 Lb boneless skinless chicken breasts
1/2 Cup flour
1 Tsp salt
1/4 Tsp pepper
1/4 Tsp basil
1/4 Tsp oregano
3 Tbl butter
3 Tbl olive oil
1/2 Lb more or less of fresh mushrooms
1 Cup Marsala wine
Pound chicken to 1/4" (have your dh do it!)
Combine flour, salt, pepper, and basil & oregano.
Heat oil and butter in skillet over medium high heat.
Dredge chicken in seasoned flour mixture.
Cook chicken until lightly browned on first side (about 2 minutes).
Turn chicken and add mushrooms around the chicken.
Cook about 2 minutes more, until lightly browned.
Add Marsala wine to pan.
Cover and simmer 10 minutes.
I cooked this in two batches and it was just enough for my
family....everyone liked it. While the 2nd batch was cooking I got
plates ready, chicken cut up and baked potatoes prepared for the
smaller dc. You could easily make a nice gravy as well with the
drippings in the pan.
Q - I often replace wine in recipes with juice. Is Marsala wine a dark or light wine?
A
- Marsala is dark and I do like the flavor it adds but it is an extra
expense and something I don't always have on hand. I will have to give
the juice a try.
|