Chicken Marsala
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In 10” non-stick skillet, heat olive oil over medium heat until bubby and hot. Add chicken and cook, turning once until browned on both sides. Add shallots or onion and cook until softned. Add wine and cook, stirring occasionally until liquid becomes syrupy, about 4 minutes. In measuring cup cup or small bowl, combine broth and flour until flour. Is dissolved. Pour over chicken mixture and cook, stirring constantly until sauce thickens. Add grapes and stir. Sprinkle with salt, pepper and serve. |