Chicken Marsala


2 whole medium chicken breasts (1 1/2 lbs. total), skinned, boned, and
halved lengthwise
1/4 cup all purpose flour
1/4 tsp dried marjoram, crushed
1 cup sliced fresh mushrooms
2 Tbsp sliced green onions
3 Tbsp margarine or butter
1/4 cup chicken broth
1/4 cup dry marsala or dry sherry


Rinse chicken; pat dry. Place each chicken breast half boned side up, between 2 pieces of clear plastic wrap. Working from the center to edges, pound lightly with the flat side of a mallet until 1/8 inch thick. Remove the plastic wrap. Stir together flour, marjoram, 1/8 tsp salt, and 1/8 tsp pepper. Lightly press chicken pieces into flour mixture on both sides; shake off excess. In a large skillet, cook mushrooms and green onions in 1 Tbsp of the margarine till tender; remove from skillet. In the same skillet cook chicken pieces in remaining butter over medium-high heat for 4 minutes, turning to brown evenly. Remove skillet from heat. Return mushrooms and onion to skillet. Carefully add broth and marsala. Cook, uncovered 2 to 3 minutes or till mushroom mix thickens slightly, stirring occasionally. Transfer chicken to a serving platter. Spoon mushrooms mixture over. Sprinkle with snipped parsley, if desired. Serves 4.

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