chicken marsala
This is originally a Betty Crocker recipe that I have changed slightly to our families liking.
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prep time
cook time
method
Stove Top
yield
5 serving(s)
Ingredients
- 1 1/2 pounds boneless, skinless chicken breast tenders
- 1/2 cup flour
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 2 cloves fresh garlic, pressed
- 1 cup fresh sliced mushrooms
- 1/4 cup fresh parsley
- 1 can chicken broth
- 1 1/2 tablespoons cornstarch
- - spaghetti pasta cooked according to pkg directions
How To Make chicken marsala
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Step 1Prepare water for pasta. Heat oil in a large skillet on stovetop. Cook garlic, mushrooms and parsley in oil for 5 minutes stirring frequently. Remove to plate.
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Step 2Dredge chicken tenders in flour and add to skillet. You may want to add more oil. Salt and pepper. Cook until browned on both sides. Add broth saving a small amount to mix cornstarch into. When broth is heated, add remaining with cornstarch to thicken a bit.
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Step 3Return mushroom garlic parsley mixture to pan. Cover and cook until chicken is no longer pink in center. About 10 minutes. In the meantime, prepare pasta. Serve chicken and broth over pasta.
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