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| CHICKEN WITH MARSALA AND ARTICHOKES | |
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1 lb. boneless chicken breast, cut in 2-inch strips Salt/flour 1/4 c. olive oil 1/2 lemon, sliced thin 1 tsp. basil 1 can artichoke hearts, quartered 1/2 c. marsala wine 1/2 c. chicken broth Pasta or rice Dredge chicken in salted flour. Brown on all sides in oil (7-8 minutes). Add lemon slices, basil, artichoke hearts, marsala and broth; simmer 5 minutes. Serve over linguine or rice. | |
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recipe reviews #73724
Mikel (Texas) says:
This was REALLY good. We didn't have any basil, so replaced it with fresh parsley. Heated up nicely the following day. Will definitely make this again!
#93164
Candy (Tennessee) says:
This is an easy and delicious recipe. all the chicken fits into a large skillet so it can be fried at the same time. I think if you doubled the recipe, you would have to clean the skillet and start over to prevent the flour from getting burned. Serve with roasted asparagus for a beautiful plate.
#153271
Deb says:
Didn't have any mushrooms, which is what I usually use when making chicken marsala, but the artichokes did great as a substitute. This is a really good recipe, thanks for adding this to the website.
#177628
Wendy Chapman (United States) says:
It's delicious!!
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