Non-Alcoholic Chicken Marsala |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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A spin on chicken marsala...sort of. I don't like wine. In fact, I don't drink, so I just adapted a well-known recipe :P Ingredients:
4 boneless skinless chicken breast halves |
1/4 cup all-purpose flour |
salt and pepper |
2 tablespoons oil |
2 cups sliced mushrooms |
2 tablespoons fresh parsley, chopped |
2 tablespoons butter |
Directions:
1. Trim the fat from the breasts and remove the white tendons running through the tenderloins. Place each breast between sheets of wax paper and gently pound with a meat mallet until less than 1/4 inch thick. Dust the chicken with the flour until well coated on all sides. Sprinkle with salt and pepper.
2. Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Use the tongs to add the chicken breasts in a single layer and saute for 3 to 4 minutes on each side, until firm. Remove to a serving platter and cover with aluminum foil to keep warm.
3. Add the mushrooms to the skillet and saute until the mushrooms have given up their juice, about 8 minutes. Stir in the parsley. Season to taste witih salt and pepper. Remove from the heat and whisk in the butter, 1 T at a time.
4. Pour the sauce over the chicken and serve immediately.
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