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from Michelle's cookbook

Shelly's Chicken Marsala




  • 1/2 Yellow Onion, diced
  • 4-5 sliced Crimini Mushrooms
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • 1/2 teaspoon Marjoram
  • 3 tablespoons Flour (I use Multigrain Pancake Mix)
  • 4 (4-ounce) boneless Chicken Breasts, pounded to 1/2-inch thickness
  • 1 tablespoon Olive Oil
  • 1/2 cup Chicken Broth
  • 1 tablespoon Lemon Juice
  • 1/4 cup Marsala
  • 1 Green Onion, diced
  • Preparation:
    1. Saute onion and mushroom till golden. Remove from pan set aside. Combine the salt, pepper, marjoram and flour on a plate. Coat the chicken in the mixture. Heat the olive oil. Add the chicken and cook 5 minutes on each side. Transfer the chicken to a plate and cover loosely to keep warm. Add the broth, lemon juice and Marsala to the skillet and cook, stirring to incorporate any bits on the surface of the pan. Add onion and mushroom back to pan. Add green onion. Bring to a boil and continue to boil 3 to 4 minutes, or until the sauce is thickened. Serve the sauce spooned over the chicken.

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    modified: 2011.10.01 | created: 2011.10.01

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