4 TBS butter
4 Boneless, skinless chicken breast halves
2 green onions (finely chopped)
1 pint of mushrooms, sliced
1/4 cup to 1/2 cup marsala cooking wine
1/4 cup heavy cream
1/4 cup milk
Directions:
Pound the chicken to even out the thickness. Melt 2 TBS of butter in a large skillet then brown chicken for approx 3 minutes on both sides. Salt and Pepper. Remove the chicken from the pan and set aside. Melt the rest of the butter in the pan and add the green onions and mushrooms. When the mushrooms are slightly brown, add Marsala and bring to a boil, stirring constantly. Add the cream and return to boil. Season with salt and pepper. Return the chicken to the pan for about 5 minutes on each side to finish cooking. I just put the lid on the skillet and turned the stovetop down a bit to make sure the chicken was cooked thoroughly without being dry.
Serve with mashed potatoes or rice.
4 Boneless, skinless chicken breast halves
2 green onions (finely chopped)
1 pint of mushrooms, sliced
1/4 cup to 1/2 cup marsala cooking wine
1/4 cup heavy cream
1/4 cup milk
Directions:
Pound the chicken to even out the thickness. Melt 2 TBS of butter in a large skillet then brown chicken for approx 3 minutes on both sides. Salt and Pepper. Remove the chicken from the pan and set aside. Melt the rest of the butter in the pan and add the green onions and mushrooms. When the mushrooms are slightly brown, add Marsala and bring to a boil, stirring constantly. Add the cream and return to boil. Season with salt and pepper. Return the chicken to the pan for about 5 minutes on each side to finish cooking. I just put the lid on the skillet and turned the stovetop down a bit to make sure the chicken was cooked thoroughly without being dry.
Serve with mashed potatoes or rice.
Hello! :)
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