| Chicken Marsala ~ 1 tbsp + 1 tsp margarine 10 ounces chicken breasts, skinned & boned 1 tbsp shallots or onions, minced 1/3 cup dry Marsala ¼ cup chicken broth (room temperature) 1 tsp all-purpose flour 20 small seedless grapes dash pepper In 9 or 10 inch nonstick skillet heat margarine over medium heat until bubbly and hot; add chicken and cook, turning once, until browned on both sides. Add shallots (or onion) and cook until softened; add wine and cook stirring occasionally, until liquid becomes slightly syrupy, about 4 minutes. In measuring cup or small bowl combine broth and flour, stirring to dissolve flour; pour over chicken mixture and cook, stirring constantly, until sauce thickens. Add grapes and stir to combine; sprinkle with salt and pepper and serve. Serves 2 |
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