Chicken Marsala - cooking recipe

Ingredients

3 large carrots, cut in julienne strips
3 stalks celery, sliced into 1-inch pieces
2 c. Brussels sprouts
3 whole chicken breasts, skinned, boned and halved
2 c. sliced fresh mushrooms
1/4 c. sliced green onion
4 Tbsp. butter
1 c. chicken broth
1/3 c. Marsala or dry sherry

Preparation

Steam carrots, celery and sprouts.
Place chicken between clear plastic wrap and pound with flat mallet to 1/4-inch thick. Saut mushrooms and onion in 2 tablespoons butter until tender. Cook chicken in 2 tablespoons butter for 2 minutes on each side (use more butter if necessary).
Remove chicken.
Add chicken broth and Marsala.
Bring to a boil.
Simmer uncovered until liquid is reduced to 1/2.
Return chicken and mushroom mixture to skillet and heat through.
Arrange steamed vegetables and chicken on a serving platter.
Spoon mushroom mixture and sauce on top of chicken.
Serve immediately.