CHICKEN MARSALA


 

3/4 tsp. salt
1/4 tsp. pepper
1 tbsp. flour
1 pound boneless-skinless chicken, pounded flat
2 tbsp. butter
2 tbsp. oil
cup dry marsala wine

Mix together the salt, pepper, and flour on a plate. Coat chicken in the flour mixture. Melt butter and oil in a fry pan over medium heat. Brown chicken 2-3 minutes on each side.

 

Add the marsala wine and cook uncovered for about 10 minutes, turning once. Add water as necessary if liquid gets too low.

 

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