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Marsala Chicken Perfection

Kraft Memeber Recipe
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Makes: 4 servings Total Time: 30 min
Category: Dinner Entrees Sub Category: Chicken & Turkey Entrees

what you need
  • 4 skinless boneless chicken breast halves
  • 1/4 cup flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 4 Tablespoons butter, divided
  • 4 Tablespoons olive oil, divided
  • 1 cup sliced baby portabella mushrooms
  • 1 Tablespoon minced garlic
  • 1/2 cup chopped onion
  • 1 1/2 cups sweet Marsala wine
  • 1 Tablespoon cornstarch mixed in 1/4 cup water
  • Cooked pasta
make it
You can either pound the chicken breast halves to 1/4” thick, or what I do is cut them in half and then pierce them with a meat tenderizer piercing device. This will give you 8 thin chicken pieces rather than 4 pounded pieces. In flat container mix the flour, salt, pepper, oregano, and basil.

In large skillet melt half the butter with half the olive oil. Dredge the chicken in the flour mixture. Sauté the chicken for about 4 minutes per side or until golden brown and cooked through. Place chicken on top of pasta on a warmed platter.

If the butter/oil mixture is still good and not scorched, add the rest of the butter & oil and sauté the mushrooms, garlic and onion until translucent and lightly browned. Add the Marsala wine, and scrape up all the browned bits. Mix well, and then add enough of the cornstarch mixture to just slightly thicken it. Pour over chicken and pasta and serve.
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