I have to tell you, I love chicken! I could eat it everyday. Mr…not so much. He could eat red meat everyday! Mr. likes his red meat, as most men do! 🙂 But lately I’ve been trying to limit the amount of red meat that we eat. I have even switched to using ground turkey in several recipes instead of ground beef. And more times than not, when we it out at restaurants, I order chicken.
So I’m always on the search for a new chicken recipe. I found this one on Land O Lakes website. Prep was quick and easy, plus it tasted great!
1/4 cup all-purpose flour
1/2 tsp salt
1/2 tsp pepper
4 Tbl butter, halved (I always use unsalted Land O Lakes butter)
16 oz. boneless, skinless chicken breasts
3 cloves fresh garlic, minced
1 cup dry Marsala wine or chicken broth
8 oz. package sliced mushrooms
Combine flour, salt, and pepper in large, resealable bag. Melt 2 T butter in shallow bowl. Dip chicken into butter and place into bag. Reseal and shake gently to coat.
Melt remaining 2 T butter in skillet until sizzling. Add chicken and garlic. Cook over medium-high heat, turning once, 6-8 minutes or until chicken is browned. ( if necessary, reduce heat to prevent garlic from burning) Add wine or broth and mushrooms. Continue cooking 4-6 minutes or until chicken is done and no longer pink and sauce is slightly thickened.
Serve over pasta, if desired.
*I used chicken broth instead of wine, as this was what I had on hand.
*Since I wanted the garlic to get golden brown, I frequently stirred the garlic and butter to keep it from burning.
*When it comes to cooking chicken, I usually cook it several more minutes than what the recipe calls for, as I want to make sure that it’s done. I cooked the chicken in this recipe for approximately 20 minutes in total.
*The online recipe suggested fettuccine pasta, but I had some penne on hand and just used that.
Y’all have a great day! Later gators!