Friday, April 20, 2012

Chicken Marsala

Chicken Marsala tastes great, and is not difficult to make.

about 2 pounds of boneless, skinless chicken, cut in pieces, trimmed, and pounded thin
Wegman's pan searing flour
salt, pepper, garlic powder
1/2 teaspoon of basil (or to taste)
3 Tablespoons of butter
3 Tablespoons of olive oil
1/2 package fresh sliced baby bella mushrooms
1/2 cup of Marsala wine

Dredge chicken in seasoned flour.  Melt butter and oil in an electric fry pan, and brown several minutes per side.  Add mushrooms, and cook several minutes.  Add Marsala to the pan, reduce heat to simmer, and cover. Cook about 10 minutes.  Meanwhile, cook pasta, drain, and serve chicken with pan juices and mushrooms atop pasta.

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