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These are the
food items needed
4 boneless
skinless chicken breasts
¼ cup flour
¼ teaspoon
salt
¼ teaspoon
pepper
2 tablespoons
spoons olive oil
2 cloves
garlic chop very fine
¼ cup fresh
parsley chop fine
1 cup white
mushrooms
½ cup DRY
marsala wine
Here is how I
cook it
Start with a
boneless skinless breast, put it between waxed paper. Take a
meat hammer and flatten it to about a ¼ inch. Do this to all
4 breasts.
Mix the
flower, salt and pepper in a gallon freezer bag
Place the
flatten breasts in the coating and shake till all of the
meat is covered
Take a 12
inch skillet and heat the olive oil medium high heat
When oil is
hot, add the garlic and the parsley. Cook this for
about 5 minutes stirring frequently. The parsley will get
quite done as well as the garlic, this is ok.
Take the
chicken out of the bag and place in the skillet. Do not add
any more oil
Brown the
chicken on both sides ( the garlic and parsley are still in
the skillet )
Add the
mushrooms and the dry Marsala
Keep the heat
on the medium high range and let the mixture cook for about
10 minutes
The Marsala
will cook down to zero leaving a glaze in the pan
Serve with
either a pasta or your favorite potato, and a vegetable
Marsala is
found at any grocery store for about $6. Remember DRY
Marsala
This whole
process takes about half an hour.
Enjoy - Lynn
Bettelyoun |
