Chicken Marsala 2 (favorite)
1 1/2 lbs Chicken Breasts
1/2 cup Flour
Salt ... View MoreChicken Marsala 2 (favorite)
1 1/2 lbs Chicken Breasts
1/2 cup Flour
Salt
Pepper
6 or 7 Tbsp Butter, divided
8 oz Mushrooms, sliced
1 to 1 1/2 cup Dry Marsala Wine*
Extra Wide Egg Noodles, cooked (optional)
White Rice, cooked (optional)
Wash and pat the chicken dry. Cut chicken
into 1 1/2 inch strips. Mix together flour,
salt and pepper. Dredge strips in flour
mixture. Melt 3 Tbsp butter in a large skillet
over medium-high heat. Add chicken and saute
6 to 7 minutes or until browned on both sides.
Transfer chicken to platter and keep warm. In
same skillet, add remaining butter and
mushrooms and saute, stirring often, about 4 to
5 minutes. Add Marsala wine, and chicken to pan.
Bring to a boil, cover and reduce heat, simmer
for 30 minutes or until chicken is tender. Place
Chicken on cooked noodles or white rice or alone
on a plate. Cover chicken with remaining sauce
that is left in pan and serve.
*Dry Marsala from Sicily is best.
Domestic is really bad.
