Chicken Marsala

Thanks for all the Anniversary wishes. We had a wondeful day. Adam actually finished his work day early and made it home around 2pm. He & Mason ran some errands together so that I could do some things around the house.It was nice to have a little alone time.

That evening I made dinner for the two of us. I was going to wait until Mason was down for the night, but Adam didn't have lunch and I knew he wouldn't mind an early dinner. I made yummy Chicken Marsala. We thought about going out to eat with Mason, but I wanted to keep Mason on his schedule, especially since he hasn't had much of one with the move this last month. It is really easy and only takes 30 minutes total to prep and cook. I know alot of you have little ones or just need a quick and easy meal to make, so I included the recipe below.



Chicken Marsala - 4 servings



4 Bonless, skinless chicken breast havles or boneless, skinless chicken tenders will work too

1/4 cup flour

1/4 tsp. salt

1/4 pepper

2 Tablespoons olive oil or vegetable oil

2 cloves of Garlic finely chopped (I used 2 Tablespoons of chopped garlic out of the jar)

1/4 cup of chopped fresh parsley or 1 Tablespoon of Parsley Flakes

1 cup of sliced mushrooms (I used the entire package)

1/2 cup of dry Marsala wine or chicken broth (I've always used the chicken broth)

Hot Cooked Pasta if desired



Flatten each chicken breast half to 1/4 inch thickness by gently pounding between sheets of plastic wrap or waxed paper. Mix flour, salt and pepper. Coat chicken with flour mixture; shake off excess flour.



Heat oil in 10-inch skillet over medium-high heat. Cook garlic and parsley in oil 5 minutes, stirring frequently. Add chicken to skillet. Cook, turning once, until brown. (I sometimes turn it more frequently to evenly cook it) Add mushrooms and wine/broth.



Cook 8 to 10 minutes, turning chicken until chicken is no longer pink in the center. Serve with Pasta. Pour broth/wine with mushrooms over entree.