This Chicken Marsala combines freshly diced mushrooms with Marsala, an Italian fortified wine. A true family favourite!
|1||Package Maple Leaf® Prime® Naturally Thin Sliced Chicken Breasts|
|Salt and pepper|
|½ cup||(125 mL) Flour|
|1 tbsp||(15 mL) Olive oil|
|4 tbsp||(60 mL) Butter, divided|
|3 cups||(750 mL) Sliced assorted mushrooms|
|¾ cup||(175 mL) Marsala wine|
|1 cup||(250 mL) Chicken broth|
SEASON chicken with salt and pepper. Lightly dredge in flour. Heat olive oil and 1 tbsp (15 mL) butter in a large skillet over medium-high heat. Add chicken and sauté for 2-3 minutes per side or until golden brown. Remove from pan and set aside.
ADD 1 tbsp (15 mL) of butter to the pan along with mushrooms. Sauté, stirring frequently for 5-6 minutes or until mushrooms are nicely browned. Pour in marsala wine. Bring to a boil and simmer until the liquid is reduced by half. Add chicken broth and continue to simmer 2-3 minutes or until sauce has thickened slightly. Lower heat to medium and return chicken to the pan. Simmer until chicken is fully cooked and the internal temperature reaches 165°F (74°C), about 4-5 minutes. Stir in the remaining butter and season with salt and pepper.
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