Better Homes and Gardens New Cook Book (Copyright © 1989)
Most recipes have been slightly modified to my tastes and may not match the original recipe specified exactly.
Chicken Marsala
Serves 4
- 2 whole medium chicken breasts (1-1/2 pounds total), skinned, boned and halved lengthwise
- 1/4 cup all-purpose flour
- 1/4 tsp dried marjoram, crushed
- 1 cup sliced fresh mushrooms
- 2 tbsp sliced green onion
- 3 tbsp margarine OR butter
- 1/2 cup chicken broth
- 1/4 cup dry marsala OR dry sherry
- 1/8 tsp salt
- 1/8 tsp pepper
- snipped parsley (for serving accent)
Rinse chicken; pat dry. Place each breast half, boned side up, betweeen 2 pieces of clear plastic wrap. Working from the center to edges, pound lightly with the flat side of a mallet until 1/8 inch thick. Remove the plastic wrap. Stir together flour, marjoram, salt, and pepper. Lightly press chicken pieces into flour mixture on both sides; shake off excess.
In a large skillet cook mushrooms and green onion in 1 tbsp of the margarine till tender; remove from skillet. In the same skillet cook chicken pieces in remaining margarine over medium-high for 4 minutes, turning to brown evenly. Remove skillet from heat. Return mushrooms and onion to skillet. Carefully add broth and marsala. Cook, uncovered, 2 to 3 minutes or till mushroom mixture thickens slightly, stirring occasionally. Transfer chicken to serving platter. Spoon mushroom mixture over. Sprinkle with snipped parsley, if desired.
