Page 92 - UMass2018_CookBook

Ingredients
Serves 4
4 tablespoons unsalted butter, plus more as needed
1 tablespoon crushed garlic
1 package sliced fresh mushrooms
1⁄2 cup all-purpose flour Salt Ground black pepper
1 1⁄2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
1⁄2 bottle Holland House Marsala cooking wine
Cooked rice pilaf or pasta, for serving
Chicken Marsala
Peterson Family Bridgewater, MA
“Connor and his brothers Cameron and Carter enjoy this tasty meal over rice pilaf or pasta. It brings us all to the table for a nice family dinner with never any leftovers!”
— Suzanne Peterson
Preparation
1. Melt 2 tablespoons of the butter in a large nonstick skillet over medium-high heat. Add the garlic and cook, stirring frequently, until starting to soften, 1 to 2 minutes. Add the mushrooms and cook, stirring occasionally, until just tender,
5 to 7 minutes. Transfer to a bowl.
2. In a pie dish or a shallow bowl, spread the flour in an even layer and season with salt and pepper. Dredge the chicken in the flour mixture, turning the pieces to coat all sides.
3. In the same skillet over medium-high heat, melt the remaining 2 tablespoons butter. Working in batches as needed, add the chicken and cook, turning as needed, until no longer pink. Transfer to a plate.
4. Return all the chicken to the skillet. Add the mushrooms and Marsala and bring to a boil. Reduce the heat to low and simmer for about 15 minutes, while the rice or pasta is cooking. Serve over rice pilaf or pasta.
82 | TASTE OF HOME