A classic blend of boneless, skinless, chicken breasts, mushrooms and of course, Marsala wine. A quick stovetop dish for a busy summer night that will look like it took hours to make. Serve with white or whole wheat spaghetti provided.
Thaw completely. Heat 1 Tbs. butter and 1 Tbs. olive oil in a pan over medium heat. While heating, coat chicken breasts in flour mixture. Add coated chicken to pan and brown evenly on both sides, turning once. Add contents of mushroom/wine bag to pan. Cover and simmer for 10 minutes or until done and internal temp reaches 165ºF.