Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
December 8 2014
Traditional Italian Christmas - Chicken Marsala
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
1 tablespoon olive oil
1 cup presliced mushrooms
1/2 cup Marsala wine
1/2 cup fat-free, less-sodium chicken broth
1 tablespoon chopped fresh parsley
Place chicken between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/2-inch thickness using a meat mallet or rolling pin.
Sprinkle both sides of chicken evenly with salt and pepper.
Place flour in a shallow dish. Dredge chicken in flour, turning to coat; shake off excess flour.
Heat olive oil in a large skillet over medium-high heat.
Add chicken; cook 3 minutes on each side or until browned.
Remove chicken from pan; keep warm.
Saute mushrooms in pan then add chicken broth and wine and reduce.
Return chicken to pan, turning to coat well. Cover and cook 5 minutes or until chicken is done. Sprinkle with parsley.