Chicken & Mushroom Marsala
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|Tue, 07-16-2013 - 8:00am|
Chicken and Mushroom Marsala
1/2 cup flour
1/2 tsp. salt
1/2 tsp. freshly ground pepper
1 1/2 pounds skinned and boned chicken breast halves
1/4 cup olive oil
1/2 lb. sliced fresh mushrooms
2/3 cup chopped green onions
6 medium tomatoes, seeded and chopped
1/2 tsp. salt
1/2 tsp. dried basil
1 1/2 cups Marsala
1/2 cup freshly grated Parmesan cheese
1/4 cup chopped fresh parsley
Mix first 3 ingredients in large heavy duty zip top plastic bag. Add chicken to flour mixture, a few pieces at a time; seal bag and shake til chicken is well coated.
Heat oil in large skillet over medium heat. Add chicken and cook 5 minutes on each side or til done; remove chicken and drain on paper towels.
Add mushrooms to skillet; cook over medium high heat, stirring constantly til tender. Remove mushrooms from skillet and set aside; reserve pan drippings in skillet.
Add green onions to drippings; cook, stirring constantly til tender. Stir in tomato, salt and basil; cook 4 to 5 minutes or til most of liquid evaporates. Add Marsala and simmer, uncovered, 8 minutes or til thickened.
Return chicken and mushrooms to skillet and cook til thoroughly heated. Sprinkle with Parmesan cheese and parsley. Makes 6 servings.
Marsala is a slightly sweet, smoky flavored wine that enhances many chicken and veal dishes.