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


Photo 1


Photo 3


Photo 5


Photo 2


Photo 4
 
 
 
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