Chicken Marsala
   
Yield: Two servings                       Difficulty:

2-8oz.
As needed
As needed
1 1/2 cups
1 cup
1 tsp.

3/4 cup
1 Tbsp.
As needed

Chicken Breasts
Flour, seasoned with salt and pepper
Vegetable oil
Mushrooms, washed and sliced
Marsala wine
Beyond Broth all natural chicken reduction
Water
Whole butter, salted
Salt and pepper
  1. Butterfly chicken breasts into four 4oz. pieces (Photo 1).
  2. Coat sauté pan with oil and heat on medium-high.

       (Continued on next page)



Photo 1

 
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