Ingredients
- 4-5 oz boneless skinless chicken breast halves
- 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp Freshly ground black pepper
- 1/2 tsp dried leaf basil
- 2 tbsp Butter
- 2 tbsp olive oil
- 4 - 8 fresh mushrooms, sliced
- 1/2 tsp Marsala wine
How to make Chicken MarsalaGently pound each chicken breast between two sheets of plastic wrap sheets until 1/4-inch thickness. Or, slice each chicken breast horizontally to get two cutlets.
Tip: Remember you can have your Chicken Marsala for lunch even though you cooked it in the morning. It’s simple: just put it in a Vaya Tyffyn stainless steel lunchbox where you can retrieve it hot and steamy any time you want. Trivia
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