|Chicken Marsala with Mushroom and Rice *|
We didn't so she googled for a substitute and came up with something we did have ingredients for: 1/4 C dry white wine, and 1 tsp brandy.
The odor coming out of the kitchen while she prepared this dish made my stomach growl (in a good way), and I couldn't wait for what she had going in the kitchen.
Ingredients: (makes 4 servings)
1/4 C all-purpose flour
1/2 tsp garlic salt
1/4 tsp ground black pepper
1/2 tsp dried oregano
4 boneless skinless chicken breast halves
1 tbl olive oil
1 tbl butter
1 C sliced fresh mushrooms
1 C white rice
1/2 C Marsala wine
Prepare the rice.
In a medium bowl, stir together the flour, garlic salt, pepper, and oregano. Dredge chicken in the mixture to lightly coat.
Heat olive oil and butter in a large skillet over medium heat. Fry the chicken in the skillet for 2 minutes, or until lightly browned on one side. Turn chicken over, and add mushrooms. Cook about 2 minutes, until other side of chicken is lightly browned. Stir mushrooms so they cook evenly.
Pour Marsala wine over the chicken. Cover skillet, and reduce heat to low; simmer for 10 minutes, or until chicken is no longer pink and juices run clear.
Plate the chicken on a bed of rice, top the chicken with a thin layer of rice, add the mushrooms.
* Find the original recipe here.