Recipe Share Wednesday: Chicken Marsala

You can also make this with  pork chops or steak. Cooking time might be a little more depending on the thickness of the cut of meat.

Serve with mashed potatoes and some bread sticks. Top those mashed potatoes with some garlic butter…yum!  🙂

4 boneless, skinless chicken breasts (they need to be thin so either buy thin ones or slice a large one in half length-wise)
1 can sliced mushrooms or fresh sliced mushrooms
3/4 cup Marsala wine (I use the one in the cooking wine section)
1/4 cup water
1-2 teaspoons dried basil
flour for dredging chicken
4-6 tablespoons of butter

In a large skillet, melt 2 tablespoons of butter over medium heat; add mushrooms and saute until browned. Remove and set aside. Lightly dredge chicken breasts in flour; shake to remove excess. Melt 2 more tablespoons butter over medium heat; add chicken breasts and cook until lightly browned on both sides, adding additional butter if needed. Return mushrooms to pan. Pour wine/water over chicken; sprinkle with basil. Reduce heat; cover and let cook over medium-low to low heat at least 30 minutes, turning occasionally. (The longer it cooks, the more tender it will be.)


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