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Prep Time: 0 Minutes Cook Time: 28 Minutes |
Ready In: 28 Minutes Servings: 4 |
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A great tasting, easy to make dish that's suitable for family and company. Ingredients:
1/4 cup all-purpose flour |
1/2 teaspoon dried marjoram, crushed |
1/8 teaspoon salt |
1/8 teaspoon black pepper |
4 skinless, boneless chicken breast halves |
2 cups sliced fresh mushrooms |
1/4 cup sliced green onion |
3 tablespoons butter or margarine |
1/2 cup chicken broth |
1/2 cup dry marsala or dry sherry |
hot cooked pasta, such as capellini or linguine (optional) |
Directions:
1. In a shallow bowl stir together flour, marjoram, salt, and pepper.
2. Place a chicken breast half between 2 pieces of plastic wrap.
3. Using the flat side of a meat mallet, pound chicken lightly to about 1/4 inch thick .
4. Remove plastic wrap. Repeat with remaining chicken breast halves.
5. Lightly coat chicken on both sides with flour mixture; shake off excess.
6. In a large skillet cook mushrooms and green onion in 1 tablespoon of the butter over medium-high heat until tender; remove from skillet.
7. In the same skillet cook chicken in remaining 2 tablespoons butter for 5 to 6 minutes, turning to brown evenly.
8. Remove skillet from heat. Return mushrooms and green onion to skillet. Carefully add broth and Marsala to skillet. Bring mixture to boiling; reduce heat. Simmer, uncovered, for 2 minutes more, stirring occasionally.
9. Season sauce to taste with additional salt and pepper. Transfer chicken to a serving platter. Spoon mushroom mixture over chicken. If desired, serve over pasta.
10. Makes 4 servings
11. Veal Marsala: Prepare as directed above except, substitute 12 ounces veal scallopini for the chicken. Cook the veal in the 2 tablespoons hot butter for 2 to 3 minutes or until light brown, turning once halfway through cooking time. If necessary, cook half of the veal at a time. Continue as directed in step 3.
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