Chicken Marsala


4 boneless, skinless chicken breasts
1/4 cup flour
1/2 tsp salt
1/4 tsp pepper
1/2 tsp dried basil
3 Tbsp butter
3 Tbsp olive oil
4-8 oz of baby Bella mushrooms, quartered
1/2 cup marsala wine

Pound chicken breasts between 2 piece of wax paper until 1/4 inch thick.
In a large sauce pan melt butter with oil on medium high heat.
Dredge chicken and place in skillet, brown for 2-3 minutes
Flip chicken add mushrooms and cook for 2 minutes.
Stir mushrooms and add wine.
Reduce heat to medium-low cover and cook for 10 minutes.


2 thoughts on “Chicken Marsala

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s