Flip it!

Thank the heavens above it’s Sunday. If we’re being 110 percent honest, this weekend has not been my favorite. Sometimes stupid things happen and when all is said and done, it just bites.

I use boneless chicken breast for this healthy, flavorful dish. Serve over rice or potatoes to soak up all the delicious sauce! I like to serve this with rice and sauteed spinach. If you’re cooking for two, you might be tempted to halve the recipe, but don’t; you’ll be happy to have leftovers!

I thought that the Chicken Marsala might come out to sticky, I seasoned the flour with onion, garlic powder 1/2 teaspoon of each. and a pinch of pepper, Flour and browned chicken. then followed the rest of recipe. Need cornstarch and water. I’m serving this with Onion Rice and Candied Carrots. Yummy!

Yes it was delicious! I didn’t have the time to slow cook this recipe so I changed things up a little. I used thin boneless chicken breast. 1 pkg fresh mushrooms sauteed in 2tbls butter 3-5 min till tender. I added 1tsp onion powder 1tsp garlic powder 1/2 tsp salt 1/4 tsp pepper to flour. I used 1 cup ck broth 1 cup true blue marsala wine in pan drippings to create sauce to pour on top of ck. I cooked ck 3 min per side then put in casserole dish pour sauce on top of ck and shrooms then add 1/2 cup mozzarella cheese 1/2 cup parmesan and bake in oven on 425 degrees for 25 min. All done. Yummy!


4 boneless skinless chicken breasts
salt and pepper to taste
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