Chicken and Mushroom Marsala
Marsala, a fortified Italian wine recognized for its golden brown color and sweet, nutty flavor, is used in both sweet and savory dishes. Along with the smoky mushrooms in this recipe, the wine creates a rich, aromatic sauce. Dry sherry is a good substitute for Marsala.
Prep Time: 1 minute
Cook Time:14 minutes
4 (6-ounce) skinless, boneless chicken breast halves
1/4 tsp salt
1/4 tsp black pepper
2 (3 1/2-ounce) packages mushrooms, sliced
1/2 cup Marsala wine *( this item is sold in abc stores only. If you choose to omit it that is fine. If you like you can use wine of choice or stock. The dish will be completely different but delicious!)
2 green onions, finely chopped (about 1/3 cup) and divided
2 tbsp butter
Directions: 1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken evenly with salt and pepper. Add chicken to pan. Cook 5 to 6 minutes on each side or until done. Remove chicken and drippings from pan; set aside, and keep warm.
3. Heat pan over medium-high heat; coat pan with cooking spray. Add mushrooms. Coat mushrooms with cooking spray; cook 2 minutes or until tender, stirring frequently. Add wine and 3 tbsp. onions. Cook 30 seconds over high heat. Reduce heat; add butter, stirring until butter melts.
4. Add chicken and drippings to pan, stirring gently. Place chicken on platter. Spoon mushroom sauce over chicken; sprinkle with remaining onions.
Noon Cooking - August 30, 2010