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Recipe from: numeals Image Credit: Numeals |
Chicken
Marsala
“A yummy
chicken dish, which is quick and also versatile. Chop up your veggies before
cooking the meat, to make it quicker.” Numeals
Ingredients:
4 skinless
and boneless chicken breast halves (about 1 pound)
4 teaspoons
vegetable oil
3 cups
mushrooms, sliced
¼ teaspoon
salt
¼ teaspoons
freshly ground black pepper
¾ cup dry
Marsala wine (or beef stock)
½ cup green
onions, sliced
½ teaspoon
dried sage, crushed
1 tablespoon
water
1 teaspoon
cornstarch
Directions:
Tenderize
breast halves by placing each between two sheets of plastic wrap then pound
lightly
using the flat side of a meat mallet until about ⅛” in thickness.
Heat 2
teaspoons of the vegetable oil in a large skillet over medium-high heat and cook
mushrooms for 4 minutes or until tender.
Remove from
heat and set aside.
Sprinkle the
salt and pepper over the chicken.
Using the
same skillet, heat the remaining 2 teaspoons of oil over medium-high heat then
add
chicken and cook for about 2-3 minutes, turning once and no longer pink
inside, cook longer if
necessary to ensure doneness.
Remove cooked
chicken and set aside.
In the same
skillet, stir in the Marsala wine (or stock) to the leftover pan drippings,
scraping up
any browned bits then bring to a boil then reduce heat to medium.
Stir in
cooked mushrooms, green onions and sage.
In a small
bowl, combine water and cornstarch and mix thoroughly with a fork then add to
the
Marsala/Stock sauce.
Cook and stir
until slightly thickened for about 1 minute.
Serve chicken
topped with Marsala sauce and mushrooms.
Serve with a
salad and brown rice to soak up the yummy sauce.
Can also be
done with pork loin chops as well
Servings: 4
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