Chicken marsala..vvkx95a

Yield: 4 Servings

Measure Ingredient
\N 4 Chicken breasts -- boneless

2 TB Flour

2 TB Margarine

2 TB Oil

½ ts Tarragon

½ c Marsala; wine -- sherry or : cogn

¼ c Chicken broth

½ c Heavy cream

1 TB Dry mustard

¼ c Parsley -- chopped

: Salt

: Pepper

3 c Minute rice -- dry

DREDGE CHICKEN IN FLOUR. SPRINKLE ON SALT, PEPPER, AND TARRAGON BROWN IN HOT OIL/BUTTER. REMOVE FROM HEAT. DEGLAZE SKILLET WITH WINE. ADD BROTH, STIRRING. ADD CREAM WITH MUSTARD, STIR UNTIL THENED. RETURN CHICKEN TO PAN. SERVE OVER RICE, GARNISH WITH PARSLEY.

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