Friday, February 25, 2011

Chicken Marsala

This is the BEST Chicken Marsala! It takes a few steps but it's really very simple and sooo worth it.

1/4 C Flour
1/2 tsp Salt
1/4 tsp Pepper
1/2 tsp Dried Oregano
4 Chicken breasts pounded to 1/4"thickness
3-4 Garlic cloves, crushed
4 T Butter
4 T Olive oil
1 C sliced mushrooms
1/4 C Sherry
1/2 C Marsala
1/4 C Heavy cream
Spoonful of cornstarch

Mix flour through oregano, coat dry pounded chicken. In large Skillet melt butter in oil over medium heat. Lightly brown chicken on one side, turn over and add mushrooms and garlic. Pour in wines, cover and simmer 10min, turning once until no longer pink. Take out chicken and thicken juices with cornstarch mixed in cream.

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