Monday, June 14, 2010

Marsala Chicken

This is tenderized chicken breasts. They get really big. I put them in a breading and then brown them in olive oil. I use extra virgin.

You have to watch them a lot... as they will brown quickly and you don't want them to burn. This is how I like mine.

These are the only other items you need... other than salt, pepper, garlic powder or fresh garlic.

This is how it will look before you add the flour to thicken it....
The end result. It is good. I usually serve with a side of pasta and mizithra cheese and browned butter. However, when you have a five year old that loves mashed potatoes and marsala wine, you just pick your battles.


*Three to five chicken breasts tenderized
*Breading to dip breasts in
*Olive oil for the pan to brown them in
*3 Tbl butter
*Sliced mushrooms. It depends on how much you like them. I would say a half pound to a pound for us... sliced.
*1 tsp fresh garlic
*Two cans of chicken broth. I use 99% fat free.
*About a cup of marsala wine. (you will find it in the grocery store near the vinegar)
*3 Tbl flour

Brown the breaded chicken breasts in the olive oil. Remove from the pan when they are browned to your desire.

In the same pan, melt the butter and saute the mushrooms in the butter and garlic. When they are starting to turn color to a medium brown, add chicken broth but saving a half cup of it for thickening later. Also add the marsala wine at this time. After mixing well in the pan, add the chicken breasts back into the pan. Let simmer until the chicken breasts are cooked so there is no longer any pink.

Take the remaining chicken broth and add the flour to it. Add to the pan with the chicken and the breasts. It will thicken the sauce as you stir it. Add more flour and water if needed to be even thicker.

**you can increase or decrease the marsala wine as needed for your own tastes. It is sooooo good. Enjoy!!! Ciao

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