Chicken Marsala (version 2)


6 4oz chicken breast, no skin, no bone, R-T-C
flour -- for dusting
3 tablespoons olive oil
2 large onions -- chopped
3 tablespoons Italian parsley -- chopped
1/2 pound mushrooms -- sliced
garlic salt -- as desired
3/4 cup Marsala wine


Pound each breast between sheets of parchment or wax paper until 1/2 inch thick, then dip in flour to coat well. Heat oil in large skillet. Fry chicken until browned, about 5 minutes per side. Remove from skillet and keep warm. Add onions, parsley and mushrooms to skillet and cook until softened, about 10 minutes. Return chicken to skillet and sprinkle with garlic salt to taste. Add Marsala and simmer until sauce reduces and thickens, 5 to 10 minutes.

Other recipe variations of Chicken Marsala :

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