Friday, April 30, 2010

Chicken Marsala

This is how I make this yummy meal.
1-2 lbs. chicken breasts, flattened
1/2 C. flour
1/4 tsp. black pepper
4 tbsp. butter
2 Cups mushroom slices (or more)
3 Cups chicken broth (I use homemade from my freezer)
1 Cup marsala wine (have your dad buy this for you) or a     dark red wine
3 tbsp. cornstarch
Now remember people we are working with raw chicken. Take the necessary precautions!
Place flour, salt and pepper on a plate. Mix together. Dredge chicken in the flour.
Get 2 tbsp. (or so) of your butter going in a large skillet. Cook chicken 5-6 minutes per side at a medium heat until tender and browned. Remove from plate. Please place on a CLEAN plate. (not the one you dredged the raw chicken on…ewww!)
Melt remaining butter (or more!) in your pan. Add mushrooms; cook 3 minutes.
Add wine; cook 2 minutes. (this is not the time for one for the pot one for the cook. But, if you must you must.)
Mix together your chicken broth and cornstarch until well blended.
Add to skillet; cook until slightly thickened. (3 minutes) Add  chicken back to skillet, let simmer a bit until nice and hot.
Serve over pasta, of course!
A crowd pleaser every time. Something fancy, easy, thrifty (especially if you get your dad to buy the wine) =
Happy Healthy Home

No comments:

Post a Comment