Sprinkle 2 Chicken Breasts with Garlic Salt and Shallot Pepper, then dredge in flour.
Cook the chicken about 8 minutes on each side until lightly browned.
Add 8 ounces Mushrooms, sliced.
Stir until they begin to soften, then add:
1 Cup Chicken Broth
1/2 Cup Marsala Wine
Salt & Pepper, to taste.
Cook for an additional 10 minutes or until chicken is cooked through.
Remove Chicken from pan, and stir in 2 – 3 Tablespoons Wondra Flour, and stir until sauce thickens.
Line plate with Sauteed Spinach, top with Rice, then place Chicken Breast on top and cover with sauce and mushrooms.
Italian Sauteed Spinach
In a deep skillet with a lid, saute over medium heat:
2 Tablespoons Olive Oil
3 Cloves Garlic, minced
When garlic begins to brown, add 1 pound fresh Spinach, and cover with lid for about 8 minutes. When spinach is wilted. add Salt & Pepper to taste and stir until coated with oil.
Squeeze fresh lemon juice over top.
These recipes are provided for your personal use. If you publish them, or re-post them, please give me credit. Grazie e Buon Appetito!
Jay says
beautiful flavor combination with irresistable cliks..:)
Tasty Appetite
Foodness Gracious says
Mmmm a classic! and what a great picture of the harbor…
Take care..
Lizzy says
Another AMAZING MEAL!!! I love everything about this…and now need to get some shallot pepper next time I’m at Penzey’s 🙂
Rosita Vargas says
Un pollo realmente tentador y contundente,adoro las espinacas,muy bello plato,abrazos,hugs,hugs.
Kathy says
Chicken Marsella is one of my all time favorites and you did it so beautifully! Wish I could have a bit! Have a wonderful weekend!
Angie's Recipes says
Looks scrumptious! Beautiful click of harbour.
The Café Sucré Farine says
Yum, yum, yum, Susan this looks just amazing, you’re making me drool!
restaurant port melbourne says
OMG…this looks much easier then other marsala dishes that I have come across. Can’t wait to try this. Thank you for sharing 🙂
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