Things You'll Need:
- Small bowls Large skillet Chicken breasts, uncooked Flour Salt Pepper Butter Chicken broth Fresh chopped parsley Fresh chopped mushrooms Marsala cooking wine Fresh lemon Chopped onion Olive Oil
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Step 1
Cut three chicken breasts in half. Gently pound each half with a meat tenderizer or with your fist to tenderize.
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Step 2
Combine 3 Tbsp. flour with a dash of salt and pepper in a small bowl. Dip each chicken breast half in the flour mixture. Turn over to coat thoroughly.
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Step 3
Melt 4 tsp. butter in a large skillet over low heat. Add a few pieces of chicken breast at a time, and cook on each side about 10 to 15 minutes, or until browned. Remove the chicken from the pan.
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Step 4
Add 1 (10 to 13 oz.) can chicken broth; 1 cup Marsala cooking wine; 3 Tbsp. fresh, chopped parsley; and 1 (8 oz.) package of fresh, chopped mushrooms to the skillet. Simmer for 10 minutes.
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Step 5
Add the cooked chicken breast halves to the broth mixture. Allow to cook for 15 to 20 minutes on low heat. Serve immediately.
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Step 1
Cut three chicken breasts in half. Gently pound the breasts with a meat tenderizer or your fist. Squeeze one lemon half over each breast and sprinkle with salt and pepper.
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Step 2
Place ¼ cup flour in a small bowl. Dip the lemon-drenched chicken breasts in the flour. Turn over to coat thoroughly.
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Step 3
Heat 3 Tbsp. olive oil in a large skillet. Sauté ¼ cup chopped onion and ½ lb. sliced mushrooms in the warmed oil for 5 to 7 minutes, or until tender. Remove the vegetables from the skillet.
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Step 4
Add 3 more Tbsp. oil to the skillet. Add the chicken breasts to the skillet, cooking on each side until browned, about 10 to 15 minutes. Return the mushrooms and onions to the skillet, cover and allow the mixture to simmer until the chicken is tender.
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Step 5
Add ¼ cup Marsala wine to the chicken and vegetables in the skillet. Heat and simmer for an additional 8 to 10 minutes. Serve immediately.
