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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Rich, creamy and elegant-this chicken marsala is sure to impress! And, it's an amazingly quick and easy one-dish meal, with only 30 minutes start to finish! A lovely dish for company or a special weeknight meal (but not for dieters!). Great with rice pilaf and Lemon Asparagus Lemony Fresh Asparagus With Thyme, and a nice glass of champagne or blush rose. For dessert may I suggest something light and fruity along the lines of Limoncello Verrines Limoncello, Raspberry & Mascarpone Mousse, Lemon Thyme Sorbet Lemon Thyme Sorbet, or Lavender Ice Cream Lavender Ice Cream. Note: Makes 4 full size servings using whole chicken breasts, -or- use breast halves to make 8 petite servings. Enjoy! Ingredients:
1/2 cup butter (1 stick) |
3 -4 green onions, chopped (include green part) |
4 boneless skinless chicken breasts (or 8 chicken breast halves) |
salt and pepper, to taste |
1/2 cup marsala wine |
1 cup heavy cream |
2 (4 ounce) cans button mushrooms (or 1 cup fresh mushrooms) |
1 teaspoon paprika |
2 ounces sliced ripe olives |
chopped fresh parsley, for garnish |
Directions:
1. In a skillet, saute green onion in butter.
2. Add chicken and cook on medium heat until meat is slightly brown, turning once; about 10 minutes total. (Note: chicken breasts may be cut in half for smaller servings).
3. Add wine, cream, mushrooms, paprika and olives.
4. On low heat, cook covered until chicken is tender, about 20 minutes.
5. Garnish with fresh snipped parsley. Great served with rice pilaf and asparagus spears.
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