Wednesday, October 21, 2009

chicken marsala

what you need
3 1/2 lbs skinless, boneless chicken breasts
2 tbls unsalted butter
2 cups fresh mushrooms
1/2 cup all-purpose flour
2 tbls olive oil
1 cup marsala wine
1/2 cup fresh cream

Rinse the chicken and pat dry with paper towels. Place the breasts between layers of plastic wrap, and pound until thin. . Clean and slice the mushrooms.

Dust the chicken with the flour. Shake off excess flour.

Heat the oil and butter to medium-high temperature in a large saute pan. Add the chicken, and brown on one side. Turn over, and add the mushrooms.

Pour in the wine, and reduce to half the volume, add cream and cook till reduced and thickened

Great served on mash with fresh steamed beans with the sauce poured over.


  1. My husband would love the addition of mushrooms in this recipe. He loves them. You are giving us some wonderful recipes for the cold days of Winter ahead.

  2. This looks really good. I don't eat any animal flesh but I do cook it for my hubby and I know he will love this!