I made this the other night for my GF, her 8 year old son, and her 23 year old daughter. Yes, I made it from scratch and yes I am a bachelor that knows how to cook. Even the 8 year old liked it..and the daughter is on a healthy eating and enjoyed it. I found this recipe at the grocery store.
CHICKEN WITH MUSHROOM MARSALA SAUCE
Servings: 4
Prep Time: 15 min.
Cook Time: 20 min (my NOTE: I found this to take longer by 10-15 min, but I think the chicken breasts were slightly larger. Make to use a thermometer to check internal temp of chicken to 180°F.)
WHAT YOU NEED: (all quantities standard not metric)
* 4 boneless, skinless chicken breast halves (about 6 oz each). (my note...probably why mine took longer..mine were a bit larger..use fresh not frozen for best results).
* 1/2 tsp salt
* 1/2 tsp ground black pepper
* 1/4 cup flour
* 4 Tbsp Olive Oil, divided
* 1 lb. small fresh white and/or crimini mushrooms sliced (about 6 c.) (MY NOTE...I was lazy and bought 2 10 oz. bags of pre sliced shrooms)
* 1/2 cup chopped onion (MY NOTE: I used a Vidalia onion since it is in season here, other wise use a Texas sweet or similarsweet onion for best taste)
* 1 c Marsala or other red wine (MY NOTE: I used Paul Masson Marsala)
* 1 c chicken broth
what to do:
1. Season chicken breasts with salt and pepper. Lightly coat both sides of chicken with flour.
2. In a large skillet, heat 2 Tbsp of the olive oil over medium-high heat. Add chicken; cook until golden, about 2 min each side. Transfer to a plate.
3. Reduce heat to medium. Add remaining 2 Tbsp oil to the skillet; add mushrooms and onion, cook and stir until tenderl about 7 min. Return chicken breasts to the pan; add the wine and chicken broth; simmer, until no pink remains in the center. 10-12 minutes
Watch listed times because it took me longer. Prep time is longer than stated but then again I am slow and not in a hurry.
Snakes ()
