Thursday, April 1, 2010
Chicken with Mushrooms in Marsala $6.94
4 boneless skinless chicken breast halves or about 8 chicken tenders $3.20
1/4 cup flour .20
1/2 tsp salt.05
1/2 tsp cayenne pepper .05
2 Tbsp olive oil .25
1 Tbsp butter .10
8 ounces Portabello sliced or quartered .90
4 ounces White mushrooms, sliced or quartered .50
2 Tbsp green onions, or regular onions.10
1/2 cup Marsala wine .30
1/2 cup chicken broth .10
1 lb frozen vegetable of choice $1.19
Combine flour, salt, and cayenne pepper in a bowl
heat large skillet with olive oil over medium heat - dredge thawed chicken breasts through flour mixture and place in hot oil.
turn chicken after four minutes - continue cooking other side for another four minutes - and remove chicken from pan to a plate, cover chicken.
melt butter in same pan and immediately add both kinds of mushrooms. Cook approximately 5 to 6 minutes, add onion or shallot and cook another 2 minutes.
Add Marsala and to increase heat to med/high - bring to a boil and add chicken broth, once boiling, add chicken and reduce heat to low and await the beautiful thickening of the sauce.
Wonderful served with fresh steamed green beans - tonight, we had canned green beans.