Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers.
So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe. A cookie or baked item. Candy. Salads. Whatever strikes my eye and fancy…which today is CHICKEN MARSALA.
When I have a hankering for Italian food, it’s always difficult to choose just one flavor, especially when I go out to a restaurant. So many choices! Chicken Marsala is one of my top favorites though and this recipe is one of the easiest to make at home. Takes hardly any time at all to prepare a classic Italian meal that is simply delicious. You’ll fast find this becoming a family favorite.
I hope you enjoy today’s Killer Fixin’s. Happy eating!
P.S. We’re at 46 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.
2 tsp. olive oil
1 medium onion, chopped, cooked
1 ½ lbs. Boneless skinless chicken breast halves, pounded into ¼-inch thickness
1 cup dry Marsala wine
¾ cup chicken stock, low fat & sodium
1 T. cornstarch
salt & pepper to taste
In large skillet over medium-high heat, heat oil. Add onion and sauté 5 minutes. Add chicken and cook on each side 5 minutes. Add wine and cook 4 minutes until wine looks syrupy. In small cup, dissolve cornstarch in stock. Add to chicken and cook until sauce thickens, about 2 minutes. Add salt & pepper to taste. Serve with pasta or potatoes.