Subj : BH&G 3276
To   : All
From : Dave Drum
Date : Sat Jul 10 2021 10:04:30

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
 
MMMMM

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