Jersey Jan’s Chicken Marsala

Jersey Jan's Chicken Marsala

Serves 4.

3/4 cup all-purpose flour
2 teaspoons coarse salt or seasoned salt
1/2 teaspoon freshly ground pepper
4 boneless skinless chicken breast halves (about
5 ounces each), butterflied and pounded thin
3 tablespoons extra-virgin olive oil or garlic flavored oil
4 tablespoons unsalted butter
16 ounces white button mushrooms, sliced
2 cups sweet Marsala wine
2 garlic cloves, finely minced
3 tablespoons freshly squeezed lemon juice (juice of 1 lemon)
2 tablespoons unsalted butter
2 tablespoons finely chopped parsley

Combine flour, salt, and pepper in a large shallow dish; set aside. Heat a large skillet over medium-high heat until very hot. Dredge chicken in seasoned flour, tapping off excess; set aside.

Add 3 tablespoons oil to skillet. When oil is shimmering, add chicken and cook until lightly browned, about 3 minutes. Turn and cook 3 minutes more. Remove chicken to a plate; set aside and keep warm. Cut into medallions.

Heat 2 tablespoons butter in same skillet. Add mushrooms, and cook, stirring occasionally, until mushrooms are golden brown and all the released liquid has evaporated, 5 to 7 minutes.

Remove skillet from heat and add wine. Return skillet to heat, scraping any brown bits from the bottom of the skillet with a wooden spoon. Add garlic, lemon juice, remaining 2 tablespoons butter and parsley. Cook for 2 to 4 minutes until reduced and slightly thickened. Taste and adjust for seasoning. Place chicken into mixture and cook 3 minutes more. Sauce will thicken.

Serve immediately. Sprinkle more chopped flat leaf parsley over dish. May serve over rice, coucous.

Get Real Free Samples That Are Updated Daily

Join The MyFreeDeals Community for Free Money Saving Classes



Thanks! You've already liked this