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Chicken Marsala is a Sicilian dish that is easy enough for weeknight suppers and impressive enough to cook for guests.
1/4 cup flour
1 teaspoon McCormick® Garlic Salt
1/4 teaspoon McCormick® Black Pepper, Ground
1 pound thinly sliced boneless skinless chicken breasts
4 tablespoons olive oil, divided
8 ounces sliced mushrooms
1 cup Marsala wine
1 cup chicken broth
1 teaspoon McCormick® Basil Leaves
1 teaspoon McCormick® Marjoram Leaves
1 teaspoon McCormick® Onion Powder
Mix flour, garlic salt and pepper in shallow dish. Coat chicken with flour mixture.
Heat 2 tablespoons of the oil in large skillet on medium-high heat. Add half of the chicken; cook 3 minutes per side or until lightly browned. Remove from skillet; keep warm. If needed, add additional 1 tablespoon oil to skillet. Brown remaining chicken.
Heat remaining 1 tablespoon oil in same skillet. Add mushrooms; cook and stir 3 minutes. Stir in wine, broth and spices. Bring to boil. Reduce heat to low; simmer 5 minutes or until reduced by half, stirring to loosen browned bits. Spoon sauce over chicken to serve.
(Amount per serving)
Was a bit salty the first time I made it so the next time I used 3/4 tsp. of garlic powder instead of 1 tsp. garlic salt. Turned out better. The chicken broth has enough salt for the recipe.
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Everyone in my family loved it.
Receipt does not state what to do with the basil leaves; also what to do with all the butter... It mentions 1tbps of butter for the sauce...