Chicken Marsala

Chicken Marsala

4 chicken breasts boneless-skinless 5-6 oz each
1/2 cup flour
salt & pepper to taste
4 Tablespoons olive oil
2 Tablespoons butter

  • First of all. Pound chicken to 1/4" thick (you can cut them in half if they're very large). Season with salt and pepper and dredge in flour.
  • Next, Preheat olive oil in a large pan over medium high heat. Cook chicken in batches, 3-4 minutes per side or until cooked through. Remove chicken and place on a plate.
  • Next step is, In the same pan, add 2 tablespoons butter, thyme and shallot. Cook until tender, about 3 minutes. Add mushrooms and cook until juices are released, about 5 minutes. Stir in flour 1 1/2 tablespoons flour and cook 1 minute more.
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