Dacor ERD48, ERD36, ERD30, ERD60 manual Chicken Marsala

Chicken Marsala

4 boneless, skinless chicken breasts

1/4 cup all purpose flour

1/4 tsp dried marjoram

1/8 tsp salt

1/8 tsp black pepper

1 cup fresh button mushrooms, sliced

2 Tbsp green onions, minced

3 Tbsp unsalted butter, divided

1/4 cup chicken broth

1/4 cup dry Marsala

2 Tbsp fresh Italian parsley, chopped

Place each chicken breast between 2 pieces plastic wrap. Pound lightly to 1/4 inch thickness. Remove plastic wrap. In a shallow bowl, stir together flour, marjoram, salt, and black pepper. Lightly press chicken pieces into flour mixture on both sides. Set aside.

In a large sauté pan over medium high heat, cook mushrooms and green onions in 1 Tablespoon butter until tender. Remove from sauté pan. Cook chicken in remaining 2 Tablespoons butter in sauté pan until brown on both sides and no pink appears in the center- about 3-6 minutes a side. Add in mushrooms and green onions. Add broth and Marsala. Cook, uncovered, for 2 to 3 minutes or until mushroom mixture thickens slightly, stirring occasionally. Transfer to serving platter. Spoon mushroom mixture over chicken and garnish with Italian parsley.

Serves 4.

RECIPES

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