Chicken With Marsala Sauce


2 pounds boneless, skinless chicken breast, cut thinly, about 1 cm thick
1/2 cup flour
1 pound sliced mushrooms (I like the brown crimini mushrooms)
3 green onions sliced (scallion type)
6 tablespoons butter (¾ stick)
1/2 cup marsala wine
salt to taste


Heat 4 tablespoons of butter in a large skillet. When it in nice and hot, add all of the mushrooms and the chopped green onions. Saute over medium high heat until they are nicely cooked and caramelized. Then remove mushrooms and onion from skillet and set aside. Salt the chicken breasts on both sides, then dredge them in the flour. Heat the remaining 2 tablespoons of butter in the skillet until melted. Cook the chicken for about 2 minutes on each side, depending on thickness, until it is nice and golden. Now put the mushrooms and onion back in the skillet, turn the heat to high, and add the marsala. Cook uncovered until the marsala reduces and forms a nice




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The prep steps for this recipe do not display in their entirety, step one ends with "Cook uncovered until the marsala reduces and forms a nice..."


48 servings


Tuesday, May 11, 2010 - 2:05pm

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