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RECIPES
42
Chicken Marsala
4 boneless, skinless chicken breasts
1/4 cup all purpose flour
1/4 tsp dried marjoram
1/8 tsp salt
1/8 tsp black pepper
1 cup fresh button mushrooms, sliced
2 Tbsp green onions, minced
3 Tbsp unsalted butter, divided
1/4 cup chicken broth
1/4 cup dry Marsala
2 Tbsp fresh Italian parsley, chopped
Place each chicken breast between 2 pieces plastic wrap. Pound lightly to 1/4 inch thickness. Remove plastic wrap. In a shallow
bowl, stir together flour, marjoram, salt, and black pepper. Lightly press chicken pieces into flour mixture on both sides. Set aside.
In a large sauté pan over medium high heat, cook mushrooms and green onions in 1 Tablespoon butter until tender. Remove from
sauté pan. Cook chicken in remaining 2 Tablespoons butter in sauté pan until brown on both sides and no pink appears in the
center- about 3-6 minutes a side. Add in mushrooms and green onions. Add broth and Marsala. Cook, uncovered, for 2 to 3 minutes
or until mushroom mixture thickens slightly, stirring occasionally. Transfer to serving platter. Spoon mushroom mixture over chicken
and garnish with Italian parsley.
Serves 4.