Chicken Marsala
6 thinly sliced chicken breasts
1 pkg. 8 oz. sliced mushrooms
1/2 cup white wine
1 tsp. minced garlic
1 tsp. marjoram leaves
1 tsp. minced onions
1/2 tsp. coarse ground black pepper
1 tsp. basic leaves
1 tsp. parsley
2 tbsp. Earth Balance butter substitute
In a large skillet, heat butter on medium-high heat. Cook the chicken breasts 4 minutes on each side or until golden brown. Remove from skillet and keep warm in a glass baking dish. Saute mushrooms in the skillet and cook until tender. Pour white wine over mushrooms and add spices, except for parsley. Bring to a boil, then reduce heat to a simmer. Pour mushroom mixture over chicken. Bake in the glass baking dish for 15-20 minutes. Garnish with parsley prior to serving.
