Papa Bender’s Chicken Marsala

Papa Bender’s Chicken Marsala


4 Boneless Chicken Breasts (about 1.5 pounds)

1 Cup flour

2 Cups mushroom caps

1 Cup shallots / green onions sliced

4 tbsp butter substitute

1 tbsp chopped garlic

1 Cup marsala cooking wine (some like to use a table red wine and drink the rest of bottle, but marsala wine works better) – haha, such a jokester 😉

1 large skillet

1 baking dish, sprayed with PAM

2 tbsp olive oil


Wash chicken

Combine with flour in plastic bag, shake to coat chicken with flour

Heat olive oil in skillet, along with garlic on med high heat

Add chicken and cook on both sides briefly to sear the meat.

Transfer chicken to baking dish

Add to skillet the butter, mushrooms and green onions, cook on medium heat for 5 minute

Add the marsala wine to the skillet and cook on med heat for 2-3 minute

Pour mixture from skillet over the chicken

Bake in oven at 350* for 20 minutes

Serve with green veggie (spinach or broccoli) and a small side of pasta

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