Chicken Marsala
(adapted from Taste of Home Magazine)
2 boneless skinless chicken breasts
2 tablespoons all-purpose flour
3/4 teaspoon minced fresh basil
dash of salt and pepper
2 tablespoons butter, divided
2 1/4 cups sliced mushrooms
2 garlic cloves minced
1/2 cup white wine (Marsala Wine or you could use Chicken Stock) (I used Pinot Grigo since that is what I had at home and I loved it!)
1 1/2 teaspoons lemon juice
2 tablespoons parmesan cheese
Flatten chicken to 1/2 in thickness. In a resealable plastic bag, combine the flour, basil, salt and pepper. Add chicken one piece at a time, and shake to coat.
In a large skillet over medium heat, cook chicken in 1 tablespoon butter for 4-5 minutes on each side or until juices run clear. Remove and keep warm.
In the same skillet, saute mushrooms and garlic in remaining butter for 4-5 minutes or until tender. Add the wine or stock and lemon juice, stirring to loosen browned bits from pan. Bring to a boil. Cook until liquid is reduced by a third.
Return chicken to pan. Sprinkle with parmesan cheese. Reduce heat. Simmer uncovered for 1-2 minutes or until heated through.
(adapted from Taste of Home Magazine)
3 ounces uncooked Linguine or Angel Hair pasta
2 garlic cloves minced
1 tablespoon olive oil
1 tablespoon butter
1/4 cup parmesan cheese
2 tablespoons fresh basil minced
1 tablespoon fresh parsley minced
dash of salt, pepper and garlic salt
Cook pasta according to package directions. Meanwhile, in a small skillet cook garlic in oil and butter over medium heat for 2-3 minutes.
Drain pasta and add to skillet. Stir in parmesan cheese, basil, parsley, salt, garlic salt and pepper. Toss to coat. Cook and stir for 1-2 minutes or until heated through. Serve immediately with Chicken Marsala.
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