3 or 4 chicken breasts ( pounded to 1/4 inch thickness)
1 C flour
1 t salt 1/2 t pepper
1 T Italian seasoning
vegetable,olive oil or butter ( I use a combo of oil and butter for better flavor and improving the burn point) enough to cover a good thin layer in skillet you are using.
1 to 2 C sliced mushrooms
1 bottle marsala cooking wine
1 C cream or so ( Im sure milk or a combo would be fine)
Dredge chicken in flour cook until golden but not completely done. Remove from skillet. Add mushrooms to skillet cook until tender then add wine and cream. Season if you think it needs it. Depending on the consistency I will add more cream or a combination of cream and flour mixture to thicken. It should look like a thin gravy. Return the chicken to the pan let it cook through another few minutes just until no longer pink. Serve with mashed potatoes and something green to make yourself feel better about eatting this decadence.
* Shawn make this for Emily the Marsala lover will thank you.
4 comments:
LOL! i agree, Shawn make me this chicken!
I'm going to show this to Felicia for sure! I bet she makes it before the weeks over without any pressure from me. Anyone wanna get in on the bet? She LOVES this stuff, as do I. Thank you Terri
I made this for dinner tonight- It was so good. I used half of the Marsala and half and half instead of cream. When I thickened the sauce I used the leftover flour from dredging with all of those yummy spices. Thanks for the recipe Terri- a winner for sure!!
I made it this weekend and I did what Ging did. I was afraid that the taste of marsala might be to much for the kids. They ate it right up, they are all for potatoes and gravy.
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