Chicken Marsala

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.