Another family favorite, Chicken Marsala, which I included in my April Once a Month cooking menu. The chicken came in my April Angel Food Ministires order. Click here to learn more about Angel Food Ministries. I've been making this recipe for too many years to count. It's definitely a tried and true favorite.
Now, on to the recipe!
4 boneless, skinless chicken breasts
1/4 cup all-purpose flour
1/4 tsp dried marjoram, crushed
1/8 tsp salt
1/8 tsp pepper
1/2 cup sliced mushrooms (I usually just use a can of mushrooms)
2 Tbsp sliced green onion
3 Tbsp margarine or butter
1/4 cup chicken broth
1 Tbsp cornstarch
Rinse chicken and cut off excess fat; pat dry. Place each breast between 2 pieces of clear plastic wrap. Working from center to edges, pound lightly with the flat side of a mallet until 1/8-inch thick (I actually pound rather hard with the point-tenderizer side of a mallet, so go for whatever works best for you). Remove plastic wrap. Stir together flour, marjoram, salt and pepper. Lightly press chicken pieces into flour mixture on both sides; shake off excess.
In a large skillet, cook mushrooms and onion in 1 Tbsp of butter until tender; remove from skillet. In the same skillet, cook chicken in remaining butter over medium-high heat for 4 minutes, turning to brown evenly. Return mushrooms and onions to skillet. Mix broth and cornstarch with a wire whisk; carefully add to skillet. Cook, uncovered, 2-3 minutes, stirring occasionally. If freezing: Place in food saver bag, vacuum-seal, and place in freezer. Thaw at least 24 hours before heating in skillet and serving.
We had our Chicken Marsala with celery sticks and Saute'd Apples (which are really good served over ice cream for dessert, but we did not do that tonight). Hubs had seconds on everything and both the kids ate as though they hadn't eaten in days! It was a good wife & mommy moment.