Papa Bender’s Chicken Marsala
NEEDED
4 Boneless Chicken Breasts (about 1.5 pounds)
1 Cup flour
2 Cups mushroom caps
1 Cup shallots / green onions sliced
4 tbsp butter substitute
1 tbsp chopped garlic
1 Cup marsala cooking wine (some like to use a table red wine and drink the rest of bottle, but marsala wine works better) – haha, such a jokester 😉
1 large skillet
1 baking dish, sprayed with PAM
2 tbsp olive oil
DIRECTIONS
Wash chicken
Combine with flour in plastic bag, shake to coat chicken with flour
Heat olive oil in skillet, along with garlic on med high heat
Add chicken and cook on both sides briefly to sear the meat.
Transfer chicken to baking dish
Add to skillet the butter, mushrooms and green onions, cook on medium heat for 5 minute
Add the marsala wine to the skillet and cook on med heat for 2-3 minute
Pour mixture from skillet over the chicken
Bake in oven at 350* for 20 minutes
Serve with green veggie (spinach or broccoli) and a small side of pasta
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[…] Steve’s Chicken Marsala […]
[…] was put in charge of the chicken. Orginally, I was going to make Papa Bender’s Chicken Marsala (because really, who can go wrong with a P.Benda recipe, right?), but couldn’t find any […]
[…] I would also like to thank Papa Bender for his dedication to creating new recipes […]