Chicken Marsala With Mushrooms and Garlic |
|
 |
Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
|
In 'SOS! The Six O'Clock Scramble to the Rescue' by Aviva Goldfarb Ingredients:
3 tablespoons flour |
1/4 teaspoon salt, plus additional to taste |
1/4 teaspoon black pepper |
1 1/2-2 lbs boneless skinless chicken breasts, cut into 1-inch pieces |
1 tablespoon olive oil |
1 teaspoon olive oil |
1 tablespoon butter or 1 tablespoon margarine |
1 (8 ounce) package fresh sliced mushrooms |
1 1/2 teaspoons minced garlic |
1/2 cup marsala wine |
1/2 cup low sodium chicken broth |
1/2 lemon, juice of |
1 tablespoon chopped fresh parsley |
Directions:
1. In a bowl, combine the flour, salt, and pepper; add the diced chicken and toss gently to coat thoroughly.
2. Heat a large skillet over medium heat.
3. Add 1 tablespoon oil and the butter and let the butter melt.
4. Add the chicken and cook for several minutes on each side until it is brown and cooked partially through.
5. Remove the chicken from the pan and set aside.
6. Add the remaining oil to the same pan (no need to clean pan); saute the mushrooms and garlic for 1 minute, then add the wine, broth, and lemon juice.
7. Bring the liquid to a low boil, scraping any bits of chicken form the bottom of the pan.
8. Simmer the mixture for about 10 minutes, until the mushrooms are tender and the liquid is reduced and slightly thickened.
9. Add the chicken back to the pan, spoon the sauce over it, and cook it for 3-5 minutes until the chicken is just cooked through.
10. Season it with additional salt, if needed, and sprinkle the chicken with parsley before serving.
|
|