The following recipe is an adaptation of the one provided by Mrs.Paws here.
1/3 cup flour
1 tsp salt
2 lbs thin-sliced boneless skinless chicken
3 tbsp butter
1 pkg (8 oz) mushrooms, washed and sliced
1/2 cup chicken broth/stock
3/4 cup marsala wine
1 Tablespoon Butter
*1 pkg Chicken Marsala Mix*
In a small bowl combine flour, marsala seasoning mix and salt, mix well. Transfer all but 1 Tbs of the mix to a large ziploc bag and add the raw chicken breast, seal and shake to coat.
In a large skillet heat 3 Tablespoons of the butter over medium heat. Cook the chicken until browned on both sides and cooked through, remove from skillet, place in a covered dish and keep warm.
Add sliced mushrooms to the skillet, cook 4-5 minutes, stirring occasionally.
Add chicken stock and the remaining seasoned flour mixture to the skillet, whisking gently. Bring the mixture to a boil, gently scraping the sides and bottom of the skillet to incorporate the flavors of the cooked chicken and mushrooms. Add marsala wine as well as the remaining tablespoon of butter, stirring gently over medium heat until sauce is thickened.
Serve the chicken over freshly steamed brown rice and spoon the Sauce generously over the top.
Substituting Marsala Wine: Marsala is a sweet, almost dessert-like wine that lasts a very long time. It's worth having a small bottle in your pantry for cooking. In a pinch you can substitute a sweet
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