Chicken Marsala
"Phyllis Poisall - SRC"
Serves | Prep Time | Cook TimeWhy I Love This Recipe
This recipe came from a package of McCormick’s spices and is really delicious.
Ingredients You'll Need
1 teaspoon minced garlic
1 teaspoon marjoram leaves
1 teaspoon basil leaves
¼ cup flour
1 teaspoon salt
¼ teaspoon black pepper
1 pound thinly sliced boneless skinless chicken breasts
3 tablespoons butter, divided
2 tablespoons olive oil
1 package of sliced mushrooms
¾ cup chicken stock
½ cup marsala wine
Directions
Mix: flour minced garlic, marjoram, salt and pepper in a shallow dish. Reserve 1 tablespoon of flour mixture in a separate dish. Coat chicken with remaining flour mixture.
Heat 2 tablespoons of butter and olive oil in a large nonstick skillet on medium/high heat. Cook chicken in batches; 3 minutes each side or until golden brown. Remove from skillet and keep warm. Add mushrooms to skillet; cook and stir until tender.
Mix stock and reserved flour mixture. Add to the skillet with wine. Bring to a boil, stirring to release brown bits in bottom of skillet. Stir in remaining 1 tablespoon of butter and basil; cook for 2 minutes or until sauce is slightly thickened. Spoon over chicken.
