Thursday, September 22, 2011

Chicken Marsala

 This is one of my favorite recipes.  It's easy to make and so tasty.
Chicken Marsala
8 chicken tenders, defrosted
1/4 cup flour
1 tsp salt
1 tsp pepper
2 T butter
1 T oil
1 bunch green onions, chopped
8 oz mushrooms, sliced or chopped
1/4 cup Sherry or Marsala wine (I use cooking wine)
1 1/2 cups water, divided
1 T cornstarch
2 chicken bullion cubes

One at a time place chicken tenders between plastic wrap and gently pound to 1/4 inch thick
 Heat pan w/ 1 T butter and the oil.  Mix flour and salt and pepper,  Dredge chicken in flour mixture and shake excess. When oil starts to smoke, place chicken in pan and cook 3-4 minutes or until golden brown on each side.  (sometimes I have to add a little extra oil or butter.)  Remove chicken from pan.  Add additional 1 T butter and green onions and mushrooms, cook for 4-5 minutes or until tender. 
Add wine and cook for 1-2 minutes, add 1 cup water and bullion cubes.  Use 1/2 cup of cold water and 1 T corn starch and mix together.  Add to pan and stir until thickened.  Return chicken to pan and cook until heated. 
You can either serve this with noodles (angel hair is my favorite, but linguine is also great) or mashed potatoes, whatever you prefer.
Serves 6

Adapted from a recipe in this cookbook:  Better Homes & Gardens New Cookbook: 11th Edition

1 comment:

  1. Amanda has had this recipe in her arsenal for a long time now. I love it. I was in Chicago once for an air show when I was in the Air Force and we went to an Italian restaurant down the road from Wrigley Field and I ordered the Chicken Marsala just to compare it to Amanda's. It was not even close to as good.


I ♥ your comments!

Related Posts Plugin for WordPress, Blogger...
Pin It button on image hover
Pin It button on image hover