Tender chicken simmered in a rich Marsala wine sauce with mushrooms. A classic, restaurant-quality dish that's easy to make at home.
Chicken Marsala with Peas
Servings: 4
Source: Tinkskitchen.com
Ingredients
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 2 Tbs all-purpose flour
- 1 Tbs olive oil
- 1 cup pre-sliced mushrooms
- 1/2 cup Marsala wine
- 1/2 cup fat-free, less-sodium chicken broth
- 2 Tbs fresh lemon juice
- 1 Tbs chopped fresh parsley
- Peas
Directions
- Prepare your ingredients before-hand for an easy cooking method. A
10" skillet works well here.
- Place your
chicken between a double thickness piece of saran wrap, then pound the
chicken to 1/2 inch thickness.
- Sprinkle
both sides of the chicken with salt and pepper. Dredge the chicken pieces
onto a paper place that you have placed the flour. Coat both sides, then
shake to remove excess.
- Heat the oil
over medium high heat, then start adding your chicken. Cook for 3 minutes
on each side or until browned, set aside on the paper plate you just used
for dredging, while you finish cooking all the chicken pieces.
- Add the
mushrooms, wine, and broth and the lemon juice to the pan, reduce the heat
to a low simmer and cook until the mixture has reduced to a little over
1/2 cup. Return the chicken to the pan, turn to coat well. Cover and cook
for 5 minutes.
- Garnish with parsley.
Notes
Jul 23, 2011
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