I love chicken marsala and after being in Cancun for a week and gaining ten pounds I wanted something that was nice, light, and served with lots of veggies. I also read about this meal in a Men's Health magazine my husband got for the plane. I knew that because it was in the beloved Men's Health I would be able to convince Miles that it was a good idea for a meal.
Of course I decided to make this meal on a night when Miles had to get home from school late. I was starving by the time he finally made it home - damn traffic. I almost didn't get pictures because I was dying - literally -to eat. It turned out so great that I made it again 2 day later only in part because I wanted to use the Marsala wine.
Ingredients:
- 0.6 pounds chicken breast - pounded thin
- salt, pepper, paprika
- 2-4 tbsp flour
- Pam cooking spray
- 8-10 mushrooms - I used baby bellas - sliced
- 1/2 cup chicken stock
- 1/2 cup Marsala wine
- 1 garlic clove - minced
- Pound the chicken until they are about 1/8-1/4 inch thick
- Salt, Pepper, and Paprika the chicken to your tastes. Sprinkle the flour onto both sides of the chicken, patting it to cover each breast.
- Spray a heated skillet with Pam cooking spray and cook the chicken for about 1.5 minutes on both sides or until mostly cooked through. Remove chicken from skillet.
- Add mushrooms and garlic to the skillet with a small amount of the chicken stock. Saute the mushrooms until cooked. Add remaining chicken stock and Marsala wine. Reduce by half and then half again. Add chicken and cook for simmer for another 5 minutes.
- Serve and Enjoy
