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Chicken Marsala

Chef.Reff's picture
Ingredients
  Sunflower oil 3 Tablespoon
  Whole chicken breasts 4 , skinned and boned
  Salt To Taste
  Garlic powder To Taste
  Pepper To Taste
  Milk free margarine 1 Tablespoon
  Flour 1 Tablespoon
  Chicken broth 1⁄2 Cup (8 tbs)
  Marsala wine 1⁄2 Cup (8 tbs)
  Milk substitute 1 Tablespoon
  Zucchini 3 Medium, sliced
  Tomatoes 2 Medium, cut into 1 inch cubes
  Dried basil 1⁄2 Teaspoon
Directions

GETTING READY
1. Preheat the oven at 250°.

MAKING
2. Take a large skillet and heat about 2 tablespoons oil.
3. Pour in salt, garlic powder, and pepper over the chicken. Sauté chicken until nicely browned.
4. Slow the flame and cook the chicken until soft.
5. Take out the chicken and place in the oven.
6. Take a skillet and melt margarine and flour. Cook for 30 seconds. Keep stirring constantly to scratch brown particles.
7. Decrease the heat and cook for another 5 minutes.
8. Add broth, wine, and milk alternatives.
9. Pour the mixture on the top of the chicken. Keep warm.
10. Take a skillet and heat the remaining oil. Add zucchini and cook for 2 minutes.
11. Stir in tomatoes and chopped basil. Mix well. Cook and keep stirring for 2 minutes.

SERVING
12. Spoon the mixture on the top of the chicken and serve hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Chicken
Preparation Time: 
30 Minutes
Cook Time: 
25 Minutes
Ready In: 
55 Minutes
Servings: 
8

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