Chicken Marsala
serves 6

6 boneless skinless chicken breast halves

1 1/2 tablespoons olive oil

3 1/2 tablespoons butter

1 large yellow onion, thinly sliced

3/4 pound mushrooms, cleaned and sliced thin

1/2 cup Marsala wine

1 cup chicken stock

salt and pepper to taste

2 tablespoons minced fresh parsley

Wash and pat chicken dry with paper towels. Place chicken between 2 pieces of waxed paper and flatten

to 1/2 inch thickness.

Melt the oil and 1 1/2 tablespoons butter in a skillet and sauté chicken for about 5 minutes on each side or until browned. Transfer to a plate and keep warm. Add the onions and mushrooms and cook stirring  occasionally until tender. Add the Marsala, simmer until reduced by half. Add the stock and return chicken to skillet, continue to simmer turning the chicken until fork tender and cooked through Transfer chicken to serving platter and simmer liquids until reduced to half cup adjust seasoning, stir in remaining butter, spoon over chicken, sprinkle with parsley and serve

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