CHICKEN MARSALA

 

4 Chicken Breast halves (skinless boneless)

2 tablespoons Margarine or Butter

1/2 cup Onions (diced)

1/2 cup Flour

1/4 teaspoon Marjoram (crushed)

Lowry's seasoning

Salt and Pepper

2 cups fresh baby Portobello Mushrooms (sliced)

1/2 cup Chicken Broth

1/3 cup Sweet Marsala wine

fresh Flatleaf Parsley (snipped)

In an iron skillet, on medium heat, saute the onions lightly in margarine until transparent.

Prepare Chicken Breasts:

Rinse the chicken breasts and pat dry.

Between plastic wrap, lightly pound each breast to 1/4 inch thickness.

In a pie dish, combine the flour, marjoram, salt, pepper and Lowry's seasoning.
Coat each breast with the flour mixture on both sides.

On medium-high heat, saute the floured chicken breasts for 4 minutes on each side, turning to brown evenly.

Add the sliced mushrooms (see Picture A below), and simmer for a few minutes to reduce the mushrooms.

Carefully add the chicken broth and reduce for a few minutes.

Add the Marsala wine (see Picture B below) and continue to simmer uncovered until the liquid thickens, stirring occasionally (see Picture C below).

Transfer chicken to plate for serving, and spoon mushroom and sauce over it.

Sprinkle with parsley if desired.

* Chicken Marsala above shown served with seasoned Green Beans, 

and Smashed Potatoes with sauteed Mushroom Marsala Sauce as a gravy. 

     Picture A:

 

     Adding mushrooms to the sauteed chicken breasts.

    Picture B:

 

    Adding Marsala to the sauteed mushrooms and chicken.

     Picture C:

 

     Reducing Marsala sauce until it begins to thicken.

Preparation Time: about 30 to 40 minutes
Serves 4

DavidLee Recipes © 2010