This week's recipe is a little more complicated than last week's, but still fairly simple. Be sure to have everything ready before you begin cooking. I also recommend using chicken breast tenderloins rather than halves as they cook faster and make for easy portion control. One boneless skinless chicken breast half equals 3-4 tenderloins.
8-10 chicken breast tenderloins
about 1 cup of flour, in a large plastic storage bag
3 tablespoons olive oil
2 tablespoons margarine
1/2 pound of sliced fresh mushrooms
1/2 cup Marsala wine (I prefer Taylor New York)
1/2 cup chicken broth
Heat olive oil in a large nonstick frying pan over medium-high heat. Place tenderloins in the bag of flour to coat. Shake off excess flour and place chicken in pan. Cover. Cook, turning once to brown both sides. Transfer chicken to a plate and set aside.
Add margarine and mushrooms. Saute for one minute. Stir in Marsala and chicken broth. Cook until liquid is reduced by one half, about 5 minutes. Place the chicken on top of the mushroom mixture to heat through.
To serve, place chicken on plate and top with the mushroom sauce.
Romance...With a Kick!