Showing posts from March, 2011

Looks Like You Slaved Over the Stove

But didn't. Chicken Marsala is one of those easier than you can imagine dishes that everyone raves about. It goes with almost any starch side: smashed or roasted potatoes, buttered noodles, or a simple risotto.
The history of wines have always interested me. Here's a great little website to poke around. And what better place to start then with the Marsala page!
CHICKEN MARSALA 1/2 cup all-purpose flour 1 teaspoon basil 1 teaspoon thyme 1 teaspoon white pepper 1 cup low fat milk 2 whole boneless, skinless chicken breasts, cut into 4 halves 2 tablespoons olive oil 1 tablespoon butter 1 cup sliced baby Bella or button mushrooms  1/2 cup Marsala wine 1/2 cup chicken broth 1 tablespoon chopped fresh parsley
Using a shallow bowl or plate combine the flour, basil, thyme and pepper. Stir to combine thoroughly. Soak the chicken breast halves in the milk 2-3 minutes, then quickly dredge each piece in the seasoned flour mixture, shaking to remove any excess flour.  Heat the oil in a medium skillet over …