Chicken Marsala
- 4 chicken breasts, pounded to 1/4-inch thick
- 4 Tbsp. butter
- 1 Tbsp. olive oil
- 2 garlic cloves, minced
- 1/2 lb. sliced mushrooms
- 1 tsp. lemon juice
- 1/4 to 1/2 c. dry Marsala wine (add to taste)
- 1/2 c. heavy cream
- salt and black pepper to taste
- fresh Parmesan cheese
- white flour
- Mix flour and pepper in a dish. Dredge chicken in flour mixture and shake off extra flour. In a large pan, heat 2 tablespoons butter and 1 tablespoon olive oil over medium heat. Add chicken and cook until lightly browned, about 3 to 4 minutes on each side. Remove chicken and keep warm. Combine garlic, mushrooms and 2 tablespoons butter and cook until lightly browned. Add wine and bring to a light boil. Stir well. Add cream and lemon juice. Season with salt and pepper. Return chicken to pan. Cover with Marsala sauce. Let simmer a few minutes. Serve over pasta. Sprinkle with Parmesan cheese.
chicken breasts, butter, olive oil, garlic, mushrooms, lemon juice, marsala wine, heavy cream, salt, parmesan cheese, white flour
Taken from www.cookbooks.com/Recipe-Details.aspx?id=130107 (may not work)