Chicken Marsala For Dinner Last Night. Ohhh That Beautiful Sauce!

Posted by Mike DuBord on

Ingredients:

  • 4 to 6 chicken breast halves, pounded or sliced, about 1/4 to 1/2-inch thickness
  • Salt and pepper
  • 3 tablespoons all-purpose flour
  • 2 tablespoons olive oil
  • 3 tablespoons butter, divided
  • 8 ounces sliced mushrooms
  • 1/2 cup dry Marsala wine
  • 1/2 cup chicken broth
  • 1 tablespoon lemon juice
  • 1/2 teaspoon dried leaf basil
  • 1/2 cup heavy whipping cream
  • 3 green onions, thinly sliced

Preparation:

Wash chicken and pat dry; sprinkle lightly with salt and pepper.

Dip chicken in the flour to lightly coat both sides. In a large skillet over medium-high heat, melt butter with oil. Add the chicken and saute for about 2 minutes. Turn and add the sliced mushrooms to the skillet. Continue cooking for about 2 minutes longer, stirring mushrooms occasionally.

Add the Marsala wine, chicken broth, and lemon and bring to a simmer. Simmer, uncovered, for 5 minutes to reduce slightly. Cover and continue cooking for 5 minutes longer. Add the basil, cream, and green onions and cook for 2 minutes longer.
Serves 4.

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