|Recipe from: numeals|
Image Credit: Numeals
“A yummy chicken dish, which is quick and also versatile. Chop up your veggies before cooking the meat, to make it quicker.” Numeals
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
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
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
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