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Category: Chicken
Prep Time: Cook Time: Total Time:
1 cup flour
1 tbsp garlic powder
1 tsp salt
1 tsp freshly ground black pepper
1/4 cup grated Parmesan cheese
4 skinless, boneless chicken breast halves, pounded lightly to tenderize
2 tbsp extra-virgin olive oil (about)
1 large Spanish onion, diced
2 tbsp unsalted butter (divided)
1/2 pound button mushrooms (whole or sliced)
1/4 cup Marsala
1 can (14 oz) beef broth or veal stock
Salt and pepper to taste
1 well-packed tbsp freshly chopped basil
In large, shallow bowl, mix flour with garlic powder, salt, pepper and Parmesan. Dredge chicken breasts in the seasoned flour and shake off excess.
In large saute pan, heat oil about 20 seconds over medium-high heat. Add chicken. Oil should immediately sizzle. Add onion and saute chicken about 4 minutes per side or until cooked through. Remove chicken from pan and set aside.
To pan with onions, add the 1 tbsp butter and melt. Add mushrooms and saute, stirring, about 2 minutes. Take pan off flame and add Marsala, then return to heat and cook until most of the liquid in pan is evaporated.
Add stock and bring to a boil. Reduce to a simmer and let cook 4 to 5 minutes or until sauce thickens enough to coat back of a spoon. Season with salt and pepper. Add basil, then swirl in remaining 1 tbsp butter; mixing until combined. Place chicken breasts on individual serving plates and top with sauce. Serves 4
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CHICKEN MARSALA
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Category: Chicken
Prep Time: Cook Time: Total Time:
1 cup flour
1 tbsp garlic powder
1 tsp salt
1 tsp freshly ground black pepper
1/4 cup grated Parmesan cheese
4 skinless, boneless chicken breast halves, pounded lightly to tenderize
2 tbsp extra-virgin olive oil (about)
1 large Spanish onion, diced
2 tbsp unsalted butter (divided)
1/2 pound button mushrooms (whole or sliced)
1/4 cup Marsala
1 can (14 oz) beef broth or veal stock
Salt and pepper to taste
1 well-packed tbsp freshly chopped basil
In large, shallow bowl, mix flour with garlic powder, salt, pepper and Parmesan. Dredge chicken breasts in the seasoned flour and shake off excess.
In large saute pan, heat oil about 20 seconds over medium-high heat. Add chicken. Oil should immediately sizzle. Add onion and saute chicken about 4 minutes per side or until cooked through. Remove chicken from pan and set aside.
To pan with onions, add the 1 tbsp butter and melt. Add mushrooms and saute, stirring, about 2 minutes. Take pan off flame and add Marsala, then return to heat and cook until most of the liquid in pan is evaporated.
Add stock and bring to a boil. Reduce to a simmer and let cook 4 to 5 minutes or until sauce thickens enough to coat back of a spoon. Season with salt and pepper. Add basil, then swirl in remaining 1 tbsp butter; mixing until combined. Place chicken breasts on individual serving plates and top with sauce. Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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