
Chicken Marsala
- 4 skinless, boneless, thinly sliced chicken breasts
- salt and pepper
- 1/2 cup all-purpose flour
- 2 Tbs butter
- 2 Tbs olive oil
- 1 clove of garlic, crushed
- 1/2 lb mushrooms, sliced
- 2 tablespoons butter
- 1/2 cup Marsala cooking wine
- 1/4 cup chicken broth
Heat the oil and 2 tbs of butter over medium-high heat, saute garlic lightly, add chicken and fry for 3-4 minutes on each side until they are golden brown. Transfer chicken to a serving platter covering them with foil.
Reduce the heat to medium and add 2 tbs butter and mushrooms. Saute mushrooms for 4-5 minutes. Add Marsala cooking wine, and chicken broth and simmer for another 3 minutes. Pour mushrooms and sauce over chicken and serve. Enjoy!
**Garnish with chopped parsley.**Add 2 tbs of heavy cream for a thicker, creamier sauce.
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