Quick Chicken Marsala
Dinner last night was courtesy of the neighbor. Sort of. He had the ingredients, and I had the know how. And the mushrooms. I think he wanted a stir fry, but to me mushrooms meant Marsala. The best part is that the whole dinner came together in less than 20 minutes. Try this recipe. It's delicious!
1 1/2 lbs boneless skinless Chicken breast, sliced thin into medallions
flour for dredging
12 oz. sliced mushrooms
2-3 tbsp butter
2 tbsp cooling oil
2 tsp Epicure Rosemary Garlic seasoning
!/2 c dry Marsala (I use Florio)
1 c chicken broth
salt and pepper to taste
Melt 1 tbsp butter with 1 tbsp oil in a saute pan over medium high heat. Add mushrooms and saute until golden brown. While mushrooms are cooking dredge chicken in flour, shaking off excess. Remove mushrooms from pan, add remaining butter and oil. Saute chicken over medium high heat until golden on each side, adding a sprinkling of salt as desired. Once all chicken is sauteed add the mushrooms, marsala and Rosemary Garlic seasoning. Cook for a minute or two to burn off alcohol then add the broth. Continue to cook on medium high heat until sauce is reduced by half. I served this with steam sauteed vegetables, but any side dish will go well. Enjoy!
Dinner last night was courtesy of the neighbor. Sort of. He had the ingredients, and I had the know how. And the mushrooms. I think he wanted a stir fry, but to me mushrooms meant Marsala. The best part is that the whole dinner came together in less than 20 minutes. Try this recipe. It's delicious!
1 1/2 lbs boneless skinless Chicken breast, sliced thin into medallions
flour for dredging12 oz. sliced mushrooms
2-3 tbsp butter
2 tbsp cooling oil
2 tsp Epicure Rosemary Garlic seasoning
!/2 c dry Marsala (I use Florio)
1 c chicken broth
salt and pepper to taste
Melt 1 tbsp butter with 1 tbsp oil in a saute pan over medium high heat. Add mushrooms and saute until golden brown. While mushrooms are cooking dredge chicken in flour, shaking off excess. Remove mushrooms from pan, add remaining butter and oil. Saute chicken over medium high heat until golden on each side, adding a sprinkling of salt as desired. Once all chicken is sauteed add the mushrooms, marsala and Rosemary Garlic seasoning. Cook for a minute or two to burn off alcohol then add the broth. Continue to cook on medium high heat until sauce is reduced by half. I served this with steam sauteed vegetables, but any side dish will go well. Enjoy!
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