| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Chicken |
1 |
Servings |
INGREDIENTS
| 4 |
|
Boneless skinless chicken breasts |
| 1/2 |
c |
Flour |
| 2 |
tb |
Unsalted butter |
| 2 |
c |
Mushrooms; thinly sliced |
| 1 |
tb |
Olive oil |
| 1 |
c |
Marsala wine |
|
|
Salt and pepper to taste |
| 1 |
tb |
Chopped fresh italian parsley |
INSTRUCTIONS
1. Pound chicken breast until quite flat; dredge lightly with flour. Set
aside.
2. Melt the butter in a skillet, add the mushrooms, and saute over medium
heat until browned.
3. Remove the mushrooms and set them aside.
4. Add the olive oil to the skillet and heat. Saute the chicken over high
heat no longer pink, and lightly browned. Remove it to a platter and keep
warm.
5. Add the Marsala to the skillet, and simmer until it has been reduced
slightly (approximately 2 minutes).
6. Add the mushrooms, salt and pepper, and the parsley. Heat through and
pour over the chicken.
Recipe by: Lu's Grandma
Posted to recipelu-digest Volume 01 Number 292 by RecipeLu
<recipelu@geocities.com> on Nov 23, 1997
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