Chicken Marsala

4Chicken breasts, boneless and skinless
½White onion, chopped
½ cupSliced mushrooms
¼ cupChicken broth
½ cupMia's Kitchen Cabernet Sauvignon Wine Reduction
1 TablespoonBrown sugar
1 TablespoonCapers, drained


Roll chicken in flour, salt, pepper and Italian seasoning.

Brown both sides of the chicken in olive oil. Remove chicken from pan.

Saute onions in oil until slightly tender. Add mushrooms to pan and saute until mushrooms are cooked.

Add broth, wine reduction, brown sugar and capers. Simmer for 5 minutes.

Add chicken to sauce and cook for about 10 minutes, until chicken is tender.

Serve with pasta or rice.

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