Leigh’s Lemon Chicken Marsala
Print This Recipe
(1 votes, average: 5.00
out of 5)
This a classic marsala chicken dish with a slight twist because of the lemon flavor which I find so refreshing. This chicken is great over pasta, risotto, or even a bed of baby spinach.
Using a meat tenderizer, pound thin, four chicken breasts. Coat chicken in flour mixture containing:
1 cup flour
2 tablespoons paprika
2 teaspoons salt
1 teaspoon pepper
Meanwhile in a large skillet, on medium to high heat, add 2 tablespoons of butter. Once butter is melted and skillet is hot, add coated chicken to skillet, turning only once. Cook chicken about 5-10 minutes on each side or until golden brown. Once chicken is cooked, remove from heat and cover with foil.
In same skillet, add:
1 tablespoon of butter
6 cloves of minced garlic
1 pound of chopped mushrooms
Once liquid has been cooked out of mushrooms (cook for about 7 minutes), reduce heat to low and add:
*1/3 cup marsala cooking wine
1 cup chicken or vegetable broth
juice from 1 lemon
1 teaspoon of dried basil
1 teaspoon of dried orgegano
salt and pepper to taste
Bring sauce to a boil, reduce heat again, and add cooked chicken from under foil. Once all heated through, serve chicken with sauce.
*If you don’t have marsala cooking wine, you can substitute a dry white wine. It is a nice change of flavor.
Serves 4
Related posts:
Leave your response!