Chicken Marsala
- 8 boneless chicken breast halves, pounded thin
- 1 Tbsp. olive oil
- 1 Tbsp. butter
- 3/4 lb. mushrooms, quartered
- 1 onion, diced
- 1/2 tsp. minced garlic
- 3 Tbsp. flour
- 1 c. chicken broth
- 1 c. Marsala wine
- 1 tsp. salt
- 1 tsp. tarragon leaves
- 1/4 tsp. pepper
- 2 bay leaves
- In large skillet, heat oil and butter and cook chicken breasts for 4 minutes, turning once. Transfer to platter. Saute mushrooms, onion and garlic in same skillet for approximately 4 minutes. Add flour; mix well. Slowly stir in broth and wine. Add tarragon, pepper, bay leaves and chicken. Bring to a boil, stirring. Reduce heat. Cover and simmer for 8 to 10 minutes until tender. Serve over pasta, noodles or rice.
chicken breast halves, olive oil, butter, mushrooms, onion, garlic, flour, chicken broth, marsala wine, salt, tarragon leaves, pepper, bay leaves
Taken from www.cookbooks.com/Recipe-Details.aspx?id=100649 (may not work)