My wonderful mother-in-law got me a subscription to Taste of Home magazine for Christmas. It’s a magazine that is entirely recipes, and a lot of them are easy ones– the kind that don’t take hours to make. In my first copy, there was a recipe for Speedy Chicken Marsala, and I tried out the recipe. I had to make a few tweaks, as I didn’t have the exact ingredients, but I was quite pleased with the outcome. I thought I’d share the recipe here, as I love finding yummy, quick dinners for my family.
I believe that it took about 45 minutes for our dinner to be ready, including the asparagus and angelhair pasta preparation.
- 3-4 Boneless, Skinless Chicken breasts OR a 1.5lb package of thin chicken tenderloins
- 1/4 Cup All-Purpose Flour
- 1 tsp Lemon Herb seasoning
- 1/4 tsp black pepper
- 1/2 tsp salt
- 2 Tbsp Olive Oil
- 1 12oz package sliced white button mushrooms
- 1 tsp minced garlic
- 1 Cup Cooking Marsala
Directions: Mix flour, Lemon Herb seasoning, black pepper and salt in either a quart-sized Ziplock bag or a flat dish– I use I pyrex pie plate. Flatten chicken with meat mallet– this is one of the reasons that I would recommend thin chicken tenderloins, to save a bit of time. Taste of Home recommended that chicken be flattened to 1/4″ thickness, and you’ll get there faster with the thin chicken tenderloins. Coat flattened chicken in flour-seasoning mixture. Heat 1 Tbsp of olive oil in skillet, and place seasoned chicken in olive oil. Have chicken brown in oil. It doesn’t have to cook all the way through, in fact you don’t want it to completely cook! Remove chicken from heat. Add last 1 Tbsp of oil to skillet, and add mushrooms to skillet. Saute mushrooms in oil until soft, and then add in the garlic and wine. Stir liquid until it comes to a boil, and then turn temperature down to medium. Let liquid thicken, or cook down by half. Add chicken back to pan to finish cooking completely. Serve Chicken on top of pasta with mushrooms and sauce. Enjoy, yum! Thanks Taste of Home!