Sunday, June 7, 2009

MOM ALWAYS SAID IT WAS NICE TO SHARE

I've been meaning to share this recipe for awhile and can't remember if I ever did. Sure, the sensible thing would be to look back through my posts and see, but I prefer the lazy way of just taking my chances since I do have other things to do today. This is for chicken marsala, and it is out of this world! We will be having this tomorrow night with parmesan asparagus. Give it a try!

CHICKEN MARSALA

INGREDIENTS
1/4 cup all-purpose flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms
1/2 cup Marsala wine
1/4 cup cooking sherry

DIRECTIONS
In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

This is good served with potatoes...you can drizzle some of the sauce over them. ENJOY!

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