Chicken Marsala – needlery!



	Sue sent me this recipe and I tried it. It’s great and quick and easy! Perfect for summertime cooking. Chicken Marsala 2 large chicken breasts, boneless and skinless, cut into bite size pieces 2/3 medium sweet onion, sliced 8-12 ounces canned mushrooms (fresh mushrooms, sliced, are better) 3/4 cup sweet Marsala wine 1/2 stick butter 1/2 cup flour Melt the butter in a large skillet. Add the onion slices and mushrooms. Sauté uncovered until tender. Put the flour in a plastic bag. Pat the chicken pieces dry and add to flour. Shake to coat with flour. Remove the onions and mushrooms from pan. Place the coated chicken pieces in the pan (don’t dump in the extra flour – just pick the chicken pieces out of the flour). Cook uncovered on medium-high heat for 6 minutes without stirring. After 6 minutes stir the chicken. Add one half cup wine to the pan (do not pour it directly on the chicken). Top chicken with the mushrooms and onions. Cook 6 minutes uncovered. Stir. Add the remaining 1/4 cup of wine to deglaze the pan (my pan is non-stick so it had nothing to deglaze). After cooking a few more minutes, stir it all together and serve. Serves 3. This is great with rice and your favorite vegetable. NOTE: Instead of butter, I just put some extra virgin olive oil in the pan and I did not use any flour and it was STILL great!