Easy Chicken Marsala

Chicken Marsala recipe that saves preparation time by using chicken tenders and packaged sliced mushrooms.

Yield: 4 servings

Ingredients:

1/4 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 cup Land O Lakes® Butter

1 (16-ounce) package boneless skinless chicken breast tenders

1 teaspoon finely chopped fresh garlic

2/3 cup dry Marsla wine or chicken broth

1 (8-ounce) package sliced mushrooms

Hot cooked regular or spinach fettuccine, if desired

Chopped fresh parsley

Directions:

Combine flour, salt and pepper in large resealable plastic food bag. Melt 2 tablespoons butter in pie pan or shallow bowl. Dip chicken in melted butter; place into bag. Seal bag tightly; shake to coat chicken.

Melt 2 tablespoons butter in 12-inch skillet until sizzling; add chicken and garlic. Cook over medium-high heat until chicken is browned, turning once (6 to 8 minutes). (Reduce heat, if necessary, to prevent garlic from burning.) Add wine and mushrooms. Continue cooking until chicken is no longer pink and sauce is slightly thickened (4 to 6 minutes).

Serve over fettuccine, if desired. Sprinkle with parsley.

Recipe Tip:

A Sicilian import, Marsala is Italy’s most famous wine. The flavor is very rich and slightly smoky. Dry Marsala is often used in savory cooking whereas the sweet variety finds its way into desserts. In this particular recipe, a dry sherry could be substituted.

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