Monday, March 21, 2011

Chicken Marsala

I've been making this dish for about 9 months... John loved it from day 1 and we have it about once a month.  Too bad your computer doesn't have smell-o-rama! 

Chicken Marsala
Cut the mushrooms and green onions

Pound the chicken

Saute Chicken until cooked and browned on each side

Saute mushrooms until soft (coating with cooking spray)
Stir in wine, green onions - cook for 30 seconds and then add butter
Return chicken to pan to heat through
Dinner is served tonight with a packet of alfredo noodles and green beans

5+ stars from John!

Chicken Marsala Serves: 4 Calories: 300 Prep Time to Table: 20 minutes

 -4 (6 ounce) skinless, boneless chicken breasts
-Cooking spray
-1/4 tsp salt
-1/4 tsp pepper
-8 ounces sliced baby bella mushrooms
-1/2 cup Marsala wine
-2 green onions chopped
-2 tbl butter

1. Pound chicken breasts to ½” thickness
2. Heat a large skillet over medium-high heat and coat pan with spray. Sprinkle S&P evenly over chicken and cook about 5-6 minutes until done. Remove and set aside.
3. Add more spray to pan and add mushrooms (coat mushrooms with more spray) and cook until tender 5-6 minutes (stir often). Add wine and green onions and cook 30 seconds over high heat. Reduce heat; add butter until melted. Add chicken and heat through. Notes:

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