From the kitchen of Stephanie Knewasser. My boys don't like
mushrooms (a key ingredient in Chicken Marsala) but this
tastes great without them. I always serve it over white rice.
Flatten: chicken breasts
Dip chicken in: 1 egg, beaten
Then dredge in:
1/3 c flour
1 tsp salt
1/4 tsp pepper
In skillet melt:
3 Tbsp butter
1 Tbsp olive oil
Thoroughly cook chicken over med heat,
(about15 min), turning half way.
Add to skillet:
1/2 small onion, chopped
1 small garlic clove, minced
1 c marsala wine
1 chicken bouillon cube in
3/4 c hot water
Add a dash of salt & pepper.
Simmer 10 minutes.
Meanwhile, cook 1 c white rice with 2 c water.
Simmer, covered, until water is gone & rice is ready.
Brocolli is a nice side dish with this.
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