Chicken Marsala - Easy an Delicious

On the Menu Tonight is Chicken Marsala - this makes a great freezer meal too.

I prepared this in the afternoon and will just refrigerate until its oven time for tonight's dinner.

3-4 Chicken Boneless Skinless Chicken Breast

4 Tbsp of Butter

1/2 Cup of flour

1 Cup of mushrooms sliced thin (I buy them sliced to save time)

1/3 Cup of Marsala Cooking Wine

1/3 Cup of Chicken Broth

Pinch or Two Pinches of Salt and Pepper

1. Flatten Chicken (I usually put one chicken breast in a zip lock bag, squeeze out all the air) then I take my meat mallet (a hammer will work too) and flatten chicken to about 1/4 inch thick.

2. Dredge each piece of chicken in flour (coat it on both sides)

3. Saute 2 Tbsp of butter in a non stick pan, once melted, add the floured chicken.  Cook each side about 4 minutes.

4. Then place the chicken in a baking pan (with sides overlapping a little)

5. Then in a separate saucepan melt the remaining 2 Tbsp of butter, add in the mushrooms and cook about 5 minutes.  Next add in the Marsala Cooking Wine and the Chicken Broth, simmer on medium heat for about 10 minutes.  Pour over your chicken.

6. You can cook this right away in the oven on 425 for about 20 minutes (or until chicken is cooked completely.)

If you are freezing let it cool completely before you cover it with tin foil and freeze.

Cooking from freezing: THAW Completely and cook on 425 for 20 minutes (or until chicken is cooked completely.)