PERFECT MILK PUNCH PANNA COTTA1 c. half and half, divided1 (0.25-oz.) envelope unflavored gelatin1/3 c…
Alice’s Fancy Winey Chicken Dish
| Alice’s Fancy Winey Chicken Dish | Print |
Recipe By: Alice Morrow
Alice’s Fancy Winey Chicken Dish
Ingredients
- 4 thin, boneless, skinless chicken breasts (about 1 ½-2 lbs.)
- Salt, red/black pepper, garlic powder
- ¼-1/2 c. Marzetti Apple Cider Vinaigrette
- ¼ c. soy sauce
- 2 large lemons, thinly sliced, divided
- Olive oil
- 1 (8-oz.) carton sliced mushrooms
- 2 chopped green onions
- 1-2 c. Flour
- ½ c. chicken broth
- ½ c. Marsala wine
- 4-6 T. butter
Instructions
- Season chicken and place in zip lock bag. Add the vinaigrette, soy sauce and slices of one of the lemons. Seal bag and swish around to get the marinade all over the chicken. Refrigerate 4-6 hours or overnight.
- When ready to prepare dish, remove chicken from the marinade and let excess drain off.
- Place flour in a shallow dish and season with a little salt and pepper.
- Take a large iron skillet, spray with PAM and place enough olive oil to coat the bottom of skillet and place over medium-high heat.
- Take each chicken piece and dredge in flour and shake off excess.
- Place the floured chicken into the hot skillet and brown on each side, about 2-3 minutes per side (depending on thickness of breasts.)
- After browning, remove chicken from skillet and place on plate and set aside.
- Meanwhile, lower heat of skillet to medium.
- Add the mushrooms and saute until tender.
- Add the wine and scrape the bottom of skillet to get all the browned bits.
- Add the broth and let simmer for 2 minutes or until it starts to thicken.
- Place the pats of butter into skillet and whisk the butter into the sauce. It should start to thicken and get a shiny glimmer.
- Add the green onions and saute for 1 minute.
- Place the chicken back into the skillet and let them heat up.
- Garnish with the remaining lemon slices.
Notes
**Great with mashed potatoes, noodles, etc.
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