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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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This melt-in-your-mouth Chicken Marsala is based on a recipe picked up in a cooking class, recalls Greta Igl in Menomonee Falls, Wisconsin. But the basil and splash of lemon are my own touches. Weâve tried this dish in many restaurants, but always agree our homemade version tastes best. Itâs so easyâ¦and if weâre lucky enough to have leftovers, they reheat beautifully in the microwave.â Ingredients:
2 boneless skinless chicken breast halves (5 ounces each) |
2 tablespoons king arthur unbleached all-purpose flour |
3/4 teaspoon minced fresh basil or 1/4 teaspoon dried basil |
dash salt and pepper |
2 tablespoons butter, divided |
2-1/4 cups sliced fresh mushrooms |
1 garlic clove, minced |
1/2 cup marsala wine or chicken broth |
1-1/2 teaspoons lemon juice |
2 tablespoons grated parmesan cheese |
Directions:
1. Flatten chicken to 1/2-in. thickness. In a resealable plastic bag, combine the flour, basil, salt and pepper. Add chicken, one piece at a time, and shake to coat.
2. In a large skillet over medium heat, cook chicken in 1 tablespoon butter for 4-5 minutes on each side or until a meat thermometer reads 170*deg;. Remove and keep warm.
3. In the same skillet, saute mushrooms in remaining butter for 4-5 minutes or until tender. Add garlic; cook 1 minute longer. Stir in wine and lemon juice, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by a third.
4. Return chicken to the pan. Sprinkle with cheese. Reduce heat; simmer, uncovered, for 1-2 minutes or until heated through. Yield: 2 servings.
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