Disclosure: This is a post written by me and any opinions expressed are my own. I may or may not have received compensation for my services.
Give me chicken and I can do just about anything with it. I could eat chicken everyday if the rest of the family would go with me on it! Many years ago I made a chicken dish for an ex of mine and he said it was the best chicken he had eaten in his life. Problem was I had no idea what I did! I never used to be a recipe cook. I just knew what went well together and did it. That is how my Nana taught me to cook. I spent the next 8 years trying to measure up to that chicken! I don’t think it ever happened.
I was thrilled to find the Holland House line of cooking wines. Holland House Everyday Cooking is about being fun, fun with these cooking wines in your everyday meals (whether that be stirring it into gravy or sauces, etc.). I spotted this Chicken Marsala recipe on the back of the bottle and wanted to try it. You can also use Veal but I don’t buy, cook or eat veal.
I am also not a big fan of mushrooms (I know, I am impossible with food!) so I added them for the flavor but removed them t the end. Also check out these Mizkan quick and easy tips!
4 boneless, skinless chicken breasts
2 Tbsp. flour
4 Tbsp. butter, divided
2 cups mushrooms, sliced
3/4 cup Holland House Marsala Cooking Wine
1/4 cup water (optional)
2 Tbsp. fresh parsley, chopped
1/4 tsp. rosemary (optional)
Pound chicken until thin. Dredge lightly on both sides with flour. In large skillet, melt 2 Tbsp. butter and sauté mushrooms over medium heat until browned, about 10 minutes. Remove mushrooms and set aside.Melt remaining 2 Tbsp. butter in skillet. Add chicken and cook through, 4 minutes on each side. Remove to serving platter. Return mushrooms to pan, stir in cooking wine, water, parsley and rosemary. Heat and pour over chicken.
Recipe Nutrition Info: Per serving, with chicken: 330 calories, 28g protein, 10g carb, 15g fat (8g sat. fat), 105mg chol, 430mg sodium, 0g fiber
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