Thursday, February 3, 2011

Chicken Marsala

This recipe is complex-tasting but it so simple to put together.  I don’t have any pictures so you’ll have to use your imagination.  This would also be great with pork chops, alongside egg noodles and some fresh veggies!


4 (6-ounce) skinless, boneless chicken breast halves

cooking spray

1/4 tsp salt

1/4 tsp black pepper

1 cup sliced mushrooms (any variety)

1/2 cup Marsala wine

1/2 cup chicken broth

2 green onions, finely chopped, divided

2 Tb. butter


1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet.

2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken evenly with salt and pepper. Add chicken to pan. Cook 5 to 6 minutes on each side or until done. Remove chicken and drippings from pan; set aside, and keep warm.

3. Heat pan over medium-high heat; coat pan with cooking spray. Add mushrooms. Coat mushrooms with cooking spray; cook 2 minutes or until tender, stirring frequently. Add wine, broth and 3 tablespoons onions. Cook 30 seconds over high heat. Reduce heat; add butter, stirring until butter melts.

4. Add chicken and drippings to pan, stirring gently. Place chicken on platter. Spoon mushroom sauce over chicken; sprinkle with remaining onions.

from Cooking Light Magazine



Leave a Comment