This is by far one of my favorite chicken recipes. I can't even tell you how great it tastes, you just HAVE to try it! I love cooking with wine, and the Marsala wine in the recipe makes it taste great! Here is how I make it and what it costs...
*1/4 C all purpose flour-$0.15
*1/2 tsp dried marjoram, crushed $0.08
*1lb chicken breast $1.99
*2 cups mushrooms, sliced $3.59
*1/4 cup green onions (2), sliced $0.17
*3 tbsp butter $0.18
*1 cup chicken broth $0.12 (I used boullion cubes and water)
*1 cup Marsala $1.30
*16oz wide egg noodle (you can substitute other pasta) $1.58
*Salt and Pepper
Total Cost to make: $9.16 for 4 adult size portions, $2.29 per person
How to make it:
I start with 2 large chicken breasts and slice them in half to make 4 thinner breasts.
Next, cover the chicken with plastic wrap and use the flat side of a meat mallet or heavy skillet to pound chicken until about 1/4 inch thickness.
Start a pot of salted water to boil and drop pasta, cook to al dente. Meanwhile in a shallow bowl, combine flour, marjoram and 1/8 tsp each of salt and pepper.
Lightly coat each piece of chicken in flour mixture and shake of the excess.
In a 12 inch skillet cook mushrooms and green onion in 1 TBSP of the butter over medium-high heat until tender. Remove mushrooms from skillet and set aside.
In the same skillet cook the chicken in remaining 2 TBSP of butter for 5-6 minutes, turning to brown each side.
Carefully return mushrooms to the skillet.
Carefully add the Marsala and broth to the skillet and bring to a boiling. Simmer, uncovered, for 2 minutes. Serve chicken over pasta and pour sauce mixture over top. Enjoy!