Chicken Marsala

Chicken Marsala
2 boneless skinless chicken breasts cut into cubes
1/4 teaspoon salt
1/4 teaspoon pepper 
2 tablespoons olive oil
2 cloves garlic, finely chopped
2 cups sliced fresh mushrooms
1 cup chopped celery
1 cup chopped carrots
2 cups chopped spinach
1/2 cup Moscato wine or any table white wine you would have with dinner
1/4 cup butter

In 10-inch skillet, heat oil and butter over medium-low heat. Cook garlic, mushrooms, celery and carrots in oil 10 minutes. Add chicken to skillet. Cook about 8 minutes, turning once, until brown. Add wine. Cook 8 to 10 minutes or until chicken is no longer pink in center. Add spinach and cook til it has finished off. Serve with pasta or over white steamed rice.

recipe by Trish Barton 

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