This evening chicken breast were on sale for $1.79 a lb. at our local grocery store- so chicken is what we had for dinner. I recreated my original Chicken Marsala recipe and lightened it up a bit by removing the cream.
The end result was quite loved by the husband. He claimed it was better than Olive Garden's. Love is blind- but the comment was welcomed regardless.
Slice chicken breast in half | Dredge in flour
Fry in butter | Make a sauce
Serve on a bed of pasta.
Add something green and you have a meal.
2 large chicken breast, sliced in half
3 Tbsp. butter
flour, salt and pepper
6 cups fresh mushrooms, sliced thick
2 garlic cloves, minced
1 cup Marsala wine
1 tsp. lemon juice
2 Tbsp. cold butter, cubed
Slice chicken breast in half to make thin so they fry faster.
Sprinkle well with salt and pepper on both sides.
Melt butter in large skillet.
Dredge chicken breast in flour and add to skillet.
Fry on medium heat uncovered until 2/3 done.
Flip and fry until done.
Remove from skillet and place in an oven safe dish.
Add garlic and mushrooms to pan drippings and saute on high until
slightly soft. Add Marsala wine and cook on high until wine reduces
and sauce starts to slightly thicken. This will take awhile.
When your sauce is close to done turn on your oven to broil
and heat chicken for 3-5 minutes until sizzling hot.
This crispens it up a bit but doesn't dry out the meat.
Once sauce is slightly thickened, remove from heat.
Add cold butter cubes and whisk until melted.
Stir in lemon juice. Taste for salt and pepper.
Place hot chicken on a bed of pasta tossed with fresh Parmesan and parsley.
Pour mushroom sauce over all.
Sprinkle with a little fresh Parmesan cheese and serve.
I am 30 weeks pregnant today!
Praising the Lord for this miracle.
Have a happy day,