CHICKEN MARSALA

Thin Chicken Breasts
1/4 tsp dried marjoram
1 cup fresh mushrooms (I use more)
2 tablespoons diced scallion (I use more)
2 tablespoons butter
1/2 cup chicken broth (I make my own with chicken bouillon)
1/2 cup dry marsala

Rinse chicken. Pat dry. Sprinkle with marjoram, salt, and pepper.

In skillet, cook mushrooms and green onion in 1 tablespoon butter until tender. Remove from skillet. In the same skillet, cook chicken in remaining butter over medium high heat for 4 minutes, turning to brown. Return mushrooms and onion to skillet. Add broth and marsala. Cook uncovered 2 to 3 minutes or until mixture thickens slightly.     



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