• BH&G 3276

    From Dave Drum@1:229/452 to All on Sat Jul 10 10:08:48 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Chicken Marsala Skillet
    Categories: Poultry, Wine, Herbs, Mushrooms, Vegetables
    Yield: 4 Servings

    1/4 c All-purpose flour
    1/2 ts Dried thyme, crushed
    1/4 ts Salt
    1/8 ts Ground black pepper
    4 (6 oz ea) skined, boned
    - chicken pieces
    1 c Chicken broth
    1/2 c Dry Marsala
    3 tb Butter
    1 tb Olive oil
    2 c Sliced fresh button or
    - cremini mushrooms
    2 tb Fine chopped shallot
    Hot cooked pasta (opt)
    Snipped fresh flat-leaf
    - parsley

    In a shallow dish stir together flour, thyme, salt, and
    pepper; set aside. Place each chicken breast half between
    two pieces of plastic wrap. Using the flat side of a meat
    mallet, pound chicken lightly until about 1/4" thick.
    Remove plastic wrap. Dip chicken pieces into flour
    mixture, turning to coat.

    In a small bowl whisk together any remaining flour
    mixture, the broth, and Marsala; set aside.

    In an extra-large skillet heat 1 tablespoon of the butter
    and the oil over medium-high heat. Add chicken; cook for
    4 to 6 minutes or until no longer pink, turning once.
    Transfer chicken to a serving platter; cover and keep
    warm.

    For sauce, add mushrooms and shallot to skillet; cook for
    6 to 8 minutes or until tender, stirring occasionally.
    Carefully add Marsala mixture. Cook and stir until
    slightly thickened and bubbly. Whisk in the remaining 2
    tablespoons butter until incorporated. To serve, spoon
    sauce over chicken and, if desired, pasta. Sprinkle with
    parsley.

    Makes: 4 servings

    Better Homes & Gardens | August 2015

    MM Format by Dave Drum - 25 August 2015

    Uncle Dirty Dave's Archives

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