Chicken Marsala

I have to tell you, I love chicken! I could eat it everyday. Mr…not so much. He could eat red meat everyday! Mr. likes his red meat, as most men do! 🙂 But lately I’ve been trying to limit the amount of red meat that we eat. I have even switched to using ground turkey in several recipes instead of ground beef. And more times than not, when we it out at restaurants, I order chicken.

So I’m always on the search for a new chicken recipe. I found this one on Land O Lakes website. Prep was quick and easy, plus it tasted great!

Chicken Marsala

Chicken Marsala

1/4 cup all-purpose flour

1/2 tsp salt

1/2 tsp pepper

4 Tbl butter, halved (I always use unsalted Land O Lakes butter)

16 oz.  boneless, skinless chicken breasts

3 cloves fresh garlic, minced

1 cup dry Marsala wine or chicken broth

8 oz. package sliced mushrooms

Combine flour, salt, and pepper in large, resealable bag. Melt 2 T butter in shallow bowl. Dip chicken into butter and place into bag. Reseal and shake gently to coat.

Melt remaining 2 T butter in skillet until sizzling. Add chicken and garlic. Cook over medium-high heat, turning once, 6-8 minutes or until chicken is browned. ( if necessary, reduce heat to prevent  garlic from burning) Add wine or broth and mushrooms. Continue cooking 4-6 minutes or until chicken is done and no longer pink and sauce is slightly thickened.

Serve over pasta, if desired.

*I used chicken broth instead of wine, as this was what I had on hand.

*Since I wanted the garlic to get golden brown, I frequently stirred the garlic and butter to keep it from burning.

*When it comes to cooking chicken, I usually cook it several more minutes than what the recipe calls for, as I want to make sure that it’s done. I cooked the chicken in this recipe for approximately 20 minutes in total.

*The online recipe suggested fettuccine pasta, but I had some penne on hand and just used that.

Chicken Marsala

 Y’all have a great day! Later gators!

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