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Marsala 10

Marsala 10 comes together with Skinless Boneless Chicken Breast Halves, Flour, Salt, Green Onion Sliced, and Butter. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 lb
• 1/4 cup
• 1/8 tsp
• 2 tbsp
• 3 tbsp
• 1/4 cup

Method (preview)

1. 1

   Rinse chicken and pat dry.

2. 2

   Place each breast half between plastic wrap and pound until 1/8-inch thick.

3. 3

   Remove plastic wrap.

4. 4

   Stir together flour, marjoram, salt and 1/8 teaspoon white pepper.

5. 5

   Lightly press into chicken breast halves.

6. 6

   Shake of excess.

7. 7

   In large skillet cook mushrooms and green onion in 1 tablespoon butter until tender; remove from skillet.

8. 8

   Set aside.

9. 9

   In the same skillet cook chicken pieces in remaining butter over medium-high heat for 4 minutes.

10. 10

    Turn to brown evenly.

11. 11

    Remove chicken from skillet.

12. 12

    Add mushrooms and green onion to skillet.

13. 13

    Carefully add broth and Marsala or dry sherry.

14. 14

    Cook uncovered for 2 to 3 minutes or until mushroom mixture thickens slightly, stirring occasionally.

15. 15

    Transfer chicken to a serving platter.

16. 16

    Spoon mushroom mixture over chicken.

17. 17

    If desired, sprinkle parsley over chicken and serve.