1. Mix flour, garlic salt and pepper in shallow dish. Coat chicken
with flour mixture.
2. Heat 2 tablespoons of the oil in large skillet on medium-high
heat. Add half of the chicken; cook 3 minutes per side or until
lightly browned. Remove from skillet; keep warm. If needed, add
additional 1 tablespoon oil to skillet. Brown remaining chicken.
3. Heat remaining 1 tablespoon oil in same skillet. Add
mushrooms; cook and stir 3 minutes. Stir in wine, broth and
spices. Bring to boil. Reduce heat to low; simmer 5 minutes or
until reduced by half, stirring to loosen browned bits. Spoon sauce
over chicken to serve.
Originally Submitted
8/6/2012
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