Mix Flour, Garlic, Marjoram, dried Minced Onions, Salt, Pepper, Basil and Parsley. Reserve 2 tbs of flour mixture.
Wash and cut the mushrooms in half or quarters depending upon size of the mushroom and preference. Dice the onion large, aprox. 1/2 inch.
Cut each chicken breast in half vertically, then cut the fat end in half through the middle to make 3 thin cutlets from each breast.
Heat 2 tbs of butter and the olive oil in a large deep frying pan.
Dredge the chicken in the flour mixture and brown chicken on both sides over medium heat, covered.
Once browned remove to a plate.
Melt the last tbs of butter in the pan then add the onions and mushrooms and sauté until onions are almost translucent, about 5 minutes.
Add the Marsala wine to the pan and scrap up the browned bits.
In a small bowl whisk the reserved flour in with 1/2 cup of chicken both until smooth, add to the pan. Add remaining chicken broth to the pan and stir. Simmer until sauce has thickened.
If the sauce does not thicken add onc tbs of cornstarch (follow the directions on the container - 1 tbs cornstarch to 1 tbs COLD water in a small bowl or cup, mix together and immediately pour into the sauce mixture)
Add the chicken back to the pan, cover and simmer over medium heat for 10-15 minutes or until the chicken is fork tender.
Serving
Suggestions
Mashed Potatoes, Egg Noodles or Rice and a Green (beans/peas...)
Originally Submitted
8/1/2017
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