MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken Marsala Skillet
Categories: Poultry, Wine, Herbs, Mushrooms, Vegetables
Yield: 4 Servings

1/4 c All-purpose flour
1/2 ts Dried thyme, crushed
1/4 ts Salt
1/8 ts Ground black pepper
4 (6 oz ea) skined, boned
- chicken pieces
1 c Chicken broth
1/2 c Dry Marsala
3 tb Butter
1 tb Olive oil
2 c Sliced fresh button or
- cremini mushrooms
2 tb Fine chopped shallot
Hot cooked pasta (opt)
Snipped fresh flat-leaf
- parsley

In a shallow dish stir together flour, thyme, salt, and
pepper; set aside. Place each chicken breast half between
two pieces of plastic wrap. Using the flat side of a meat
mallet, pound chicken lightly until about 1/4" thick.
Remove plastic wrap. Dip chicken pieces into flour
mixture, turning to coat.

In a small bowl whisk together any remaining flour
mixture, the broth, and Marsala; set aside.

In an extra-large skillet heat 1 tablespoon of the butter
and the oil over medium-high heat. Add chicken; cook for
4 to 6 minutes or until no longer pink, turning once.
Transfer chicken to a serving platter; cover and keep
warm.

For sauce, add mushrooms and shallot to skillet; cook for
6 to 8 minutes or until tender, stirring occasionally.
Carefully add Marsala mixture. Cook and stir until
slightly thickened and bubbly. Whisk in the remaining 2
tablespoons butter until incorporated. To serve, spoon
sauce over chicken and, if desired, pasta. Sprinkle with
parsley.

Makes: 4 servings

Better Homes & Gardens | August 2015

MM Format by Dave Drum - 25 August 2015

Uncle Dirty Dave's Archives

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