Chicken Marsala

Chicken Marsala (serves 4)

from Betty Crocker Cookbook (Tenth Edition)

4 boneless skinless chicken breasts

1/2 cup of plain flour

1/4 tsp salt

1/4 tsp pepper

2 tbsp olive or vegetable oil

2 cloves of garlic, finely chopped

1 cup sliced fresh mushrooms

1/4 cup chopped fresh parsley

1/2 cup dry Marsala wine or chicken stock

1.  Between sheets of clingfilm, flatten each chicken breast to 1/4 inch thickness.  In a shallow dish, mix the flour, salt and pepper.  Coat chicken with flour mixture, shake off excess flour.

2. In a large frying pan, heat the oil over medium-high heat.  Cook garlic, mushrooms and parsley in oil for 5 minutes stirring frequently.

3. Add chicken to pan.  Cook about 8 minutes, turning once, until brown.  Add wine.  Cook 8 to 10 minutes or until chicken is no longer pink in the centre.

The recipe suggests serving this with pasta, but I served it with mashed potatoes and cabbage and it was very good.  I did use rather more mushrooms than in the recipe and didn't have any Marsala so used white wine instead.  I felt it needed a bit more seasoning but my husband thought it was fine just as it was.  The bonus is that this is a low fat recipe!