Chicken Marsala


1 lb boneless chicken, cubed
flour to coat chicken
pepper to taste
6 tbsp butter
2 tsp marjoram
1 cup fresh mushrooms, sliced
1/2 cup chicken broth
1/2 cup marsala wine
1 can diced tomatoes
1 tomato, chopped

How to prepare

Dust chicken with flour and sprinkle with pepper. Saute in butter. Remove from pan and keep warm. Add marjoram and mushrooms to butter and saute until mushrooms are lightly brown. Add chicken broth, marsala and canned tomatoes (including juice). Simmer until somewhat reduced and thick. (If necessary, thicken sauce with flour or cornstarch.) Add chopped fresh tomato and chicken; heat until tomato is tender and chicken is heated through. Serve over rice. Serves 4

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