Looking for a simple yet fancy meal to spice up your menu this month? This Chicken Marsala is absolutely to die for. I made it for dinner on Sunday and it was simple and easy to put together courtesy of our new Cuisinart cook book.
4 boneless, skinless chicken breasts
1 cup dry Marsala wine
2/3 cup chicken broth
1/8 teaspoon salt and pepper
6 tablespoons butter
1/3 cup flour
1 cup fresh mushrooms (optional)
In a skillet melt 3 tablespoons of butter over medium heat. Coat chicken lightly with flour and add to skillet. Cook 2-3 minutes each side. Transfer chicken to small baking dish. Add rest of butter and mushrooms to skillet and cook until tender. Stir in Marsala wine, broth, salt and pepper to skillet. Bring to a boil for 5 minutes. Pour over chicken.