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Cook Smart:Camilla's Catering Secrets for Home Cooks

Chicken Marsala

Serving Size: 8

Prep: 15 min/Cook: 10 min

Chicken/Italian/Party

Easy, Quick
   

This is a quick easy and everyday (or dinner party) entrée. I serve it with a Rice Pilaf, Great Zucchini or one of the Salads.
   

STEPS

INGREDIENTS

Use 2 frying pans for this recipe – preferably non-stick:

  
  1. In a 2 quart bowl, quickly toss the chicken with the flour and the seasonings. Place 1 T. of oil in each pan. Divide the chicken between the pans and cook over a high heat until browned, 1-2 minutes per side. Place all of the chicken in one frying pan. Set aside. Don’t wash the pans yet.

¼ cup flour, optional

½ t. white pepper

1 t. salt

2 T. olive oil

1 ½ lbs chicken breast tenders

  • In the other frying pan, melt the butter. Cook the onions, garlic and mushrooms over a medium heat for 5 minutes. Pour this over the chicken. Add the wine. Cover and cook over high heat for 1-2 minutes.
    		•

    2 T. butter

    ¼ cup chopped (or sliced) onions

    2 t. fresh garlic, chopped or my garlic puree

    ½ lb. fresh mushrooms, rinsed, trimmed, and

    sliced

    ½ cup dry sherry, white wine or Marsala,

    see notes.
  • Drain the pan juices into the empty skillet. (Use a lid to hold the chicken while draining it). Over a high heat, boil down the sauce 50% until it is a thin syrupy glaze, 2 minutes. Pour the sauce over the chicken. Serve.
    		•  

    "Everyone learned to cook without any experience"

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