Chicken Marsala
Chef Thom
Chicken Marsala is a quick and easy way to fix chicken.
I like it with a little rice on the side and just about any vegetable.
When sauteeing the chicken you can replace the spray coating with clarified butter which is simply melted butter with the solids removed. Enjoy!
4 boneless, skinless chicken breast halves
Nonstick spraycoating
1 1/2 cups sliced fresh mushrooms
2 Tablespoons sliced green onions
2 Tablespoons water
1/4 teaspoon salt
1/4 cup Marsala or dry Sherry Wine
Place one piece of chicken boned side up, between two pieces of clear plastic wrap.
Working from the center to the edges, pound lightly with a meat mallet to about 1/4 inch thickness.
Remove plastic and repeat with the rest of the chicken.
Spray a large skillet with the nonstick spray coating.
Preheat skillet over medium heat.
Add two chicken breast halves.
Cook over medium heat till tender and there is no pink showing, takes about 3 to 4 min per side.
Transfer to a platter and repeat with other chicken breast halves.
Carefully add mushrooms, green onions, water, and salt to skillet.
Cook over medium heat till mushrooms are tender and most of water has evaporated. Add Marsala or dry Sherry to skillet.
Heat through.
Spoon sauce over chicken and serve.
