Steven's Really Awesome Chicken Marsala (modified from allrecipes.com)
(59ml) 1/4 cup all purpose flour
(2 ml) 1/2 tsp. salt
(1 ml) 1/4 tsp. ground black pepper
(60ml) 4 tbsp. butter
(60ml) 4 tbsp. olive oil
(225 ml) 1 cup sliced mushrooms
(118ml) 1/2 cup marsala wine
(60ml) 1/4 cup cooking sherry
4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.
Pairs Well With
I was thinking of some of my favorite foods and I thought to myself, wow I should do chicken marsala. Chemical info: Pure substances is salt (NaCl). The homogeneous mixtures are flour, olive oil, butter, marsala wine, and cooking sherry. The heterogeneous mixtures are mushrooms, chicken, ground black pepper, and dried oregano. Melting the butter is a physical change. The wine evaporating is another. A chemical change is the chicken turning white from pink. Another change is the chicken outside turning brown.
Submitted by: "Steven R"