Chicken Marsala, cont'd.
     
  1. Dredge chicken breast in flour and cook 3-4 minutes on one side until golden brown   (Photo 2).
  2. Turn chicken, add mushrooms and cook an additional 3-4 minutes (Photo 3).
  3. Deglaze with marsala wine and reduce by half (Photo 4).
  4. Add water and mix in Beyond Broth. Turn chicken and cook an additional 5-6 minutes (Photo 5).
  5. Wisk in butter and serve.


Photo 2


Photo 4


Photo 3


Photo 5
 
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