This dish is one of our favorites! Marsala is the name of wine that come from an area in Italy that is named the same. The saucy chicken is served over pasta, rice or mashed potatoes. As I copy it from the family cookbook, the page is smeared and the ink is bleading from splashes. :-)
8 bonless skinless chicken breasts
1/2C flour (I use whole wheat)
1/2 tsp pepper
1 tsp dr basil or 2tsp fresh
1-2C sliced mushrooms of choice
1C Marsala Wine (No subs!)
- Pound chicken breasts to 1/4" thickness (between parchment). You may leave them whole or slice them into strips.
- Combine flour, salt, pepper and basil in a shallow bowl.
- Heat half of the butter and oil in a large skiller on med high
- Dredge chicken in flour.
- Cook until lightly browned on the first side. (Allowing a slight crust to form and "cooked white meat to apear up and around the edges.)
- Flip and add mushrooms. Stir and add wine.
- Reduce heat to med-low, cover and simmer for about 10 minutes.
Serve over noodles, rice or mashed potaotes. Delish!