Chicken Marsala-Print

Chicken Marsala

  6  5 oz Boneless, skinless chicken breasts
1/4    cup flour
1 tsp  olive oil
1Tbl   shallots (small version of red onion)
1 tsp  chopped garlic
2 cups sliced mushrooms
1 cup chicken stock
1 Tbl  Italian chopped parsley (garnish)

This dish is redicously EASY to prepare and enjoy!

Dust the chicken breasts with flour.
Saute in skillet in olive oil until
golden brown on both sides, set aside.
To hot pan add shallots, garlic & mushrooms
and  saute’ until limp.
Quickly add Marsala and reduce a little…
Add chicken stock, parsley and return chicken to pan.
Cover and simmer for 5-10 minutes.
Serve immediately with fresh cooked pasta.
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When we have this dish we typically pair it with a nice red wine… for this meal we chose a
Wine Choice:
2008 Alamos Malbec Mendoza.Reasonably priced at under $10.00

This wine ads just the right touch of richness and complexity to compliment the Marsala sauce.

The dark ruby liquid in your glass has a subdued but very ripe aroma of
blackberry, cassis and licorice that include
suggestions of chocolate and herbs…

Bon appetit!

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