Chicken Marsala
Ingredients
- 1 1/2 Pounds Thin Sliced Boneless Chicken Breast
- 1/2 Cup Butter
- 1 Cup Flour
- 1/2 Pound Mushrooms, Sliced
- 1 Cup Chicken Broth
- 1 Cup Marsala Wine
- Salt and Grounded Pepper
Preparation
- Pound chicken to tenderize and make thinner.
- Dredge chicken in flour and pepper.
- Heat butter in skillet and brown chicken for 8 minutes (medium heat). You can turn brease every 2 minutes to keep from over browning. Remove chicken from skillet.
- Saute mushrooms with a little butter in the skillet.
- Add Marsala, chicken broth, and a little flour to skillet. Mix and bring to a boil. Sauce should start to thicken. You can add more chicken broth and marsala if you would like additional sauce.
- Add chicken back to skillet. Allow to simmer for 10 to 15 minutes reducing temperature to keep the sauce from boiling again.