Our streamlined classic saves preparation time by using chicken tenders and packaged sliced mushrooms.
| 1/4 |
|
cup all-purpose flour |
| 1/2 |
|
teaspoon salt |
| 1/4 |
|
teaspoon pepper |
| 1 |
|
Half Stick LAND O LAKES® Butter (1/4 cup) |
| 1 |
|
(16-ounce) package boneless skinless chicken breast tenders |
| 1 |
|
teaspoon finely chopped fresh garlic |
| 2/3 |
|
cup dry Marsla wine or chicken broth |
| 1 |
|
(8-ounce) package sliced mushrooms |
|
|
Hot cooked regular or spinach fettucccine, if desired |
|
|
Chopped fresh parsley |
Combine flour, salt and pepper in large resealable plastic food bag. Melt
2 tablespoons
butter in pie pan or shallow bowl. Dip chicken in melted butter; place into bag. Seal bag tightly; shake to coat chicken.
Melt
2 tablespoons
butter in 12-inch skillet until sizzling; add chicken and garlic. Cook over medium-high heat until chicken is browned, turning once (6 to 8 minutes). Add wine and mushrooms. Continue cooking until chicken is no longer pink and sauce is slightly thickened (4 to 6 minutes).
Serve over fettuccine, if desired. Sprinkle with parsley.
TIP:
A Sicilian import, Marsala is Italy’s most famous wine. The flavor is very rich and slightly smoky. Dry Marsala is often used in savory cooking whereas the sweet variety finds its way into desserts. In this particular recipe, a dry sherry could be substituted.
