Marty's Marsala

 

 

 

 

 

 

 

 

3-5 lbs of Chk Tenderloin

2 tbs butter

2 tbs Olive Oil

2 tbs  garlic powder

¼ all purpose flour

1/2 cup of dry sherry or Marsala wine

½ cup chicken stock

Pinch of Basil

Pinch of salt/pepper

Pinch of Oregano

Pinch of Thyme

Pinch of Rosemary

12-16oz Mushrooms

DIRECTIONS

Heat skillet with butter and oil……Season flour with salt/pepper/oregano/1 tbs of garlic powder ….coat chicken with the flour (SAVE FLOUR)

Brown chicken in skillet

 

 

 

NEXT

 

Remove chicken  when done set aside to drain. Now add into the pan.....mushrooms, remaining 1 tbs of garlic powder, thyme, rosemary, basil, sherry<or>marsala wine, stock and left over flour from the coating………..continue to stir for 5 min on a low heat or until sauce thickens………add chicken back in and turn chicken to cover with sauce. Cover with a lid and simmer for 5-10 min

 

 

 

 

NOTE: The last time I made this I added a half cup of Alfredo Sauce to it……………….POW!!!!!!!!!!!!!!!!!!

ENJOY!