| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Garden1 |
6 |
servings |
INGREDIENTS
| 6 |
|
Skinless boneless chicken breasts |
|
|
Flour |
| 1/2 |
ts |
Tomato paste |
| 1/2 |
c |
Marsala wine |
| 2 |
tb |
Butter |
| 1 |
tb |
Olive oil |
| 1 |
sm |
Onion; chopped |
|
|
Salt and pepper to taste |
|
|
=== MUSHROOM TOPPING === |
| 12 |
oz |
Fresh mushrooms; (white button and |
|
|
Crimini work well) |
| 2 |
tb |
Butter |
| 1 |
tb |
Olive oil |
| 1 |
|
Garlic clove; minced |
| 1/4 |
c |
Marsala wine |
|
|
Salt and pepper to taste |
|
|
Parsley garnish |
INSTRUCTIONS
Flatten chicken breasts between two sheets of waxed paper. Dredge the
chicken breasts in flour. Shake off the excess flour. Dissolve tomato
paste in the Marsala wine. Heat butter and olive oil in a skillet and
saute onion in the skillet. Add the floured chicken breasts to the
skillet, and brown on both sides. Season with salt and pepper and
pour the Marsala and tomato paste mixture over the chicken breasts.
Cook until the sauce thickens. Remove the chicken breasts to a
platter. To prepare the mushroom topping, thinly slice white button
and crimini mushrooms. Add butter, olive oil, and garlic clove to the
pan. Add the mushrooms and saute for a few minutes. Pour in 1/4 cup
Marsala wine. Salt and pepper to taste. Allow the mushrooms to absorb
all the liquid. Spoon the mushroom topping over the chicken breasts,
garnish with chopped parsley, and serve.
Recipe Source: Home & Garden TV -- All In Good Taste
Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy.com
Converted by MM_Buster v2.0l.
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