Chicken Marsala & Mushrooms
  • Servings: 4
  • 2 Cups fresh mushrooms,halved
  • 2 Green onions sliced
  • 1 Clove garlic,minced
  • 1 Tbs. margarine
  • 4 Medium skinless,boneless chicken breast halves
  • 1/3 Cup chicken broth
  • 1/3 Cup dry marsala wine or orange juice
  • 2 Tbs. snipped parsley (optional)
  • 2 Cups hot cooked rice
  1. In a large skillet cook mushrooms,green onions and garlic in margarine over medium-high heat until tender but not brown.
  2. Remove vegetables from skillet.
  3. Add chicken to skillet.
  4. Cook for 10-12 minutes or until tender and no longer pink,turning once.
  5. Remove chicken from skillet and cover.
  6. Carefully add chicken broth and the wine or orange juice to the skillet.
  7. Cook,uncovered, for 3-4 minutes or until liquid is reduced to 1/4 cup.
  8. Return chicken and vegetables to skillet,then cover and cook about 1 minute to heat through. Tranfer chicken breats to a warm serving platter.
  9. Spoon the vegetables and broth mixture over chicken.
  10. Sprinkle with parsley and serve with hot cooked rice.