This Is What I Call Authentic Italian!
0 Comment
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, chicken marsala, chicken mushrooms, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, Domino, domino sugar, eat, Egg-land's Best, Eggland's Best eggs, food, Gold Medal, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Hood, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, Land O Lakes, land o lakes butter, Libby, Marsala, Marsala wine, McCormick, McCormick spices, Morton salt, Nestle, Ore-Ida, Oscar Mayer, Pam Cooking Spray, Pepperidge Farm, Perdue, Philadelphia, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping, white wine
I have to say, I couldn’t agree more with our friends over at 12 Tomatoes. This recipe pairs all sorts of savory herbs and spices to create a kick butt meal! It’s perfect for all ages – in fact, my two picky eaters consider this one of their favorite meals!
And when it comes to my husband, I was in for a surprise… He has never been a fan of mushrooms – up to a point where he didn’t even want to try anything with mushrooms in it. But when this was cooking, he said it smelled wonderful and he couldn’t resist trying it. He loved it so much, he barely got a word out of his mouth until his plate was clean! We are having chicken marsala for dinner again tonight – how about you?
Ingredients
2 skinless, boneless Perdue chicken breasts
salt and flour to taste
1/3 cup Gold Medal flour
1/2 cup Bertolli olive oil
8 ounces mushrooms sliced and cleaned
1 clove garlic, minced
2 teaspoons shallots, minced
2 tablespoons Land O’ Lakes butter
1/2 cup sweet Marsala wine
1/4 cup Swanson chicken stock
1/4 cup dry white wine
1 tablespoon lemon juice
Instructions:
Split chicken breasts through the middle to make 2 pieces. Wrap in plastic and pound each one flat until they are about a quarter-inch thick.
Season with salt and pepper on both sides of each piece of chicken.
Put flour on a plate and dredge chicken both sides in the flour. Keep flour on plate.
Heat oil over medium-heat. When the oil is hot, fry each piece of chicken for 3-4 minutes on each side until golden brown.
Remove chicken and place on a serviing platter covered with foil.
Add 1 tablespoon butter to the pan. Add mushrooms and cook until golden brown (about 8 minutes). Set aside.
Add remaining 1 tablespoon butter to the pan, then add shallots and garlic. Cook until soft (about 1 minute)
Pour flour from plate into pan. Cook for 2 minutes, stirring frequently.
Add marsala, white wine, lemon juice, and chicken stock, scraping the bottom of the pan to loosen any of the brown bits (fond).
Cook until sauce is slightly reduced (about 2 minutes). Return the chicke and mushrooms to the skillet, and cook another 2 minutes or until heated through.
Season with additional salt and pepper to taste. Garnish as desired. Serve hot.
USE RED NEXT PAGE LINK BELOW
NEXT PAGE>
Quick Tip: Sprinkle a little parsley and chopped carrots for garnish
Thank you to 12 Tomatoes for this amazing recipe!