Monday, July 12, 2010

Chicken Marsala

I finally cooked has been a long couple months of same old same old recipes and thrown together cans of beans, my go-to food.  I wanted something low fat and I turned to one of the first cookbooks I've ever owned: The ol red and white checked Better Homes and Gardens Cookbook.  What I found, with a happy little "Low Fat" stamp on it was Chicken Marsala.  This was relatively easy to make and I was really very happy with the results..hope you enjoy!

Chicken Marsala

1/4 cup AP flour
1/2 tsp dried marjoram
4 skinless, boneless chicken breast halves
2 cups sliced fresh mushrooms
1/4 cup sliced green onions
3 Tbsp butter or margarine
1/2 cup chicken broth
1/2 cup Marsala

In a shallow bowl, stir together flour, marjoram, 1/8 tsp salt, 1/8 tsp pepper.  Lightly coat chicken pieces on both sides with flour mixture, shake off excess.
In a 12 in. skillet, cook mushrooms and green onions in 1 tbsp butter over medium high heat until tender.  Remove from skillet.  In the same skillet cook the chicken in remaining 2 tbsp butter for 5 to 6 minutes, turning to brown evenly.
Remove skillet from heat.  Return mushrooms and onions to skillet.  Carefully add broth and Marsala to skillet.  Skillet skillet skillet.  Am I overusing the word skillet I wonder?  Bring mixture to boiling, reduce heat.  Simmer, uncovered, for 2 minutes, stirring occasionally.  Season sauce to taste with salt and pepper.  Transfer chicken to a serving platter and spoon mushroom mixture over chicken. Serve over pasta.


  1. Mmmm! This is my favorite chicken dish of all time. I'll have to try your version soon!

  2. mmm, that does look really good, but anything would right now because i haven't eaten yet!

    also, i was reading your profile, and i loved that you mentioned "blush and bashful." from one of my favorite movies!