HOW TO COOK BAKED CHICKEN AND MUSHROOM SAUCE

HOW TO COOK BAKED CHICKEN AND MUSHROOM SAUCE -this dish is one of the best for your visitors, prepare the recipe because they would ask you for it. This one similar to orange chicken but in this recipe, instead of using orange, we are going to use lemon and also to enhance the taste, we are to cook mushroom sauce because this is sauce is one of the dishes that compliments the taste of chicken. Baked chicken and mushroom sauce is not hard nor tricky to do. It will only take 15 minutes max for preparation and 40 minutes to cook it. The recipe includes 8 ingredients and those are very common and easy to find in the market. Here is the recipe:

HOW TO COOK BAKED CHICKEN AND MUSHROOM SAUCE

INGREDIENTS
3 chicken breasts (skinless, boneless and cut into halves)
2 teaspoon olive oil
1 piece lemon (halved)
4 tablespoon soft butter
3 cups mushroom (sliced)
3 teaspoon all-purpose flour
1 cup chicken broth
1 tablespoon chopped parsley

STEP BY STEP COOKING PROCEDURE AND DIRECTIONS
1. Prepare the oven by preheating it to 205 degrees C.
2. Brush the breasts with olive oil.
3. Grease the baking pan with olive oil.
4. Extract the other half of lemon and spread the extract on the breasts.
5. Slice the other half of the lemon and put on top of the breasts.
6. Bake the breasts in the preheated oven for 40 minutes.
7. In a pan, heat butter. Add the mushroom and stir-cook until the mushrooms turn brown.
8. Scatter flour over the mushroom little by little while stirring until the mushrooms are generously coated.
9. Add the broth while stirring until the sauce thickens.
10. Add the parsley and stir for 1 minute.
11. Pour the sauce over the chicken and serve.

HOW TO COOK BAKED CHICKEN AND MUSHROOM SAUCE

HOW TO COOK ADOBONG PAA NG MANOK

HOW TO COOK ADOBONG PAA NG MANOK -eating chicken feet is part of the Filipino culture. Adobong paa ng manok is a tagalog term for chicken feet adobo. Chicken is very abundant in the Philippines in fact the Pinoys have our own native chickens but it is not the usual ones we are going to use for this dish but the broiler's or cobb vantress' because it is more fleshy than the native ones and easier to find in the poultry and meat section of the markets. Philippines is not the only country who make dishes out of chicken feet like South Korea for instance. Many food shops and food carts in the country offer this kind of dish, in fact, when the sun is setting, street vendors start to come to the downtown area with their carts and grills offering various street foods and Chicken barbecue is one of those. Cooking adobong paa ng manok is not that hard to do and I can say it is one of the easiest dishes to cook. I would like to say that it could be gross if the preparation is not right so make sure the nails and scales  are removed. Here is the easy recipe:


HOW TO COOK ADOBONG PAA NG MANOK

INGREDIENTS
1 kilo chicken feet
6 cloves garlic (minced)
1 red onion (thinly sliced)
2 thumb-size ginger (thinly sliced)
1/2 teaspoon freshly ground pepper
1 cup water
3 pieces red hot chili (optional)
1 cup soy sauce
1 tablespoon vinegar
cooking oil

STEP BY STEP COOKING PROCEDURE AND DIRECTIONS
1. Prepare the chicken feet by removing its nails and scales. The ones sold in the meat section is already clean from scales but still have nails.
2. In a deep pan, heat oil. Saute garlic until light brown, add onion and saute until soft.
3. Add the chicken feet and saute for 2 minutes.
4. Add the water and ginger and simmer until the water ran dry.
5. Add the soy sauce, vinegar, pepper and chili. Simmer until the sauce thickens.
6. Remove from heat and transfer in serving dish.
7. Serve with rice and enjoy!

HOW TO COOK ADOBONG PAA NG MANOK

HOW TO COOK DAK BAL (RECIPE)

HOW TO COOK DAK BAL (RECIPE) -it is a popular Korean dish made of chicken feet. Many people especially the Americans do not like the idea of eating it. They find it too disgusting to eat. This dish to me is not disgusting at all depending on how it is prepared. The best way to prepare the feet is to remove the fingertips, rinse with boiling water, then remove the outer layer of skin. The hot water actually keeps the outer layer of the skin from sticking to the main skin. That way, the feet is clean enough to be cooked. We do not eat chicken feet in America but I would like to point out that Korea has very different tradition from US and eating chicken feet is part of it. Like the Buldak, this dish is also prepared and cooked with the intention of making it hot and spicy. In Korea, this dish is also eaten accompanied with Soju or Beer. Dak Bal is easy to make. It does not require too many ingredients. Making the sauce hot is good enough. But what I am going to share with you is how to make Dak Bal in more appealing way so that I can still attract more people to eat this delicious food. Here is the recipe:

                               image source: eastmeetsmacon.wordpress.com

HOW TO COOK DAK BAL (RECIPE)

Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 8 servings

Ingredients:
30 ounce chicken feet
1/2 cup rice wine
6 tablespoon water
2 thumb-size ginger (grated)
1 small onions (minced)
6 tablespoon soy sauce
4 tablespoon brown sugar
2 teaspoon hot chili pepper
3 teaspoon oyster sauce (I prefer Mama Sita's)
1 star anise bud
2 teaspoon sesame seeds (toasted)
boiling water

Preparation and cooking procedure:
1. Prepare the chicken by washing it boiling water.
2. Remove the fingertips and the outer layer skin (the yellow skin.)
3. In a pan, saute garlic and onion until golden brown.
4. Add the chicken feet and saute until the reddish color is gone.
5. Add the remaining ingredients except the sesame seeds.
6. Bring to a boil and simmer. Toss frequently until the sauce thickens.
7. Transfer in a serving plate, garnish with sesame seeds and serve with Soju.

HOW TO MAKE DAK BAL (RECIPE)

HOW TO COOK CHICKEN PAELLA (PAELLANG MANOK)

How To Cook Chicken Paella (Paellang Manok) –This dish is another Filipino traditional dish but not originated from the Philippines. This dish has been cooked in many ways and procedures but not many main ingredients have been liked to use for this dish because it is complicated. I have posted my other Paella recipe days ago and now we are going to cook the other which is cooked with Chicken and I think most of us would prefer to cook this Chicken Paella because chicken is cheaper than the Shrimp. I have eaten many kinds of Paella and I can say that I liked all of them maybe because the chefs cooked these Paellas very good. There are numerous ingredients used in cooking this dish and that is the problem why not many of us don’t cook Paella. In my town, I can only eat this dish at the restaurant not including our home and the price is so steep so I thought I should share this recipe so that some of us can cook their own Paella without spending too much for the ingredients. Here is how to cook Chicken Paella (Paellang Manok):

HOW TO COOK CHICKEN PAELLA (PAELLANG MANOK)

Ingredients

½ kilo of Chicken (cut into serving pieces)

1 medium size onion (chopped)

6 cloves of garlic (minced)

1 thumb-size ginger (minced)

1 teaspoon of Annatto seeds (ground)

1 cup of rice (cooked)

½ cup of tomatoes (chopped)

1 cup of tocino (diced)

1 chicken broth cube (dissolved in 2 ½ cups of water)

½ teaspoon of ground pepper

4 tablespoon of green peas

2 hard boiled eggs (sliced)

Oil

Fish sauce to taste

Cooking Procedure

1. In a pan, fry the chicken until cooked.
2. In another pan, heat the oil. Saute garlic, onion and ginger.
3. Add the Annatto, rice, Tocino. Stir-fry for 2 minutes.
4. Add the tomatoes, broth, ground pepper and fish sauce. Stir and simmer for 15 minutes.
5. Add the chicken and green peas. Simmer for 10 minutes.
6. Turn of the heat. Let rest.
7. Transfer into the platter and garnish with eggs.

HOW TO COOK CHICKEN POCHERO (POCHERONG MANOK)

How To Cook Chicken Pochero (Pocherong Manok) –This dish is another Filipino traditional dish. Although it did not originate in the Philippines, it became popular in the country because the Spaniards brought it the Philippines. There are many procedures and ways how to cook Pochero and I already have shared with you some of my ingredients. This time, we are going to cook it in another way by simply using the chicken as the main ingredient. I just want to share this recipe with you because not all of us prefer beef or pork so this Chicken Pochero is for those who want to try this dish using Chicken instead. This is the simple and neasy version so if you feel like you want something to add in this recipe, just add it but make sure you would not ruin the dish. Here is how to cook Chicken Pochero or Pocherong Manok:

HOW TO COOK CHICKEN POCHERO (POCHERONG MANOK)

Ingredients

1 kilo of Chicken (cut into serving pieces)

6 cloves of garlic (minced)

2 small size onions (chopped)

3 medium size tomatoes (chopped)

1 large size potatoes (chopped into 8 pieces

3 pieces of Plaintain Banana (cut into 3 pieces each)

1 bundle of string bean (cut into 2 inches long)

1 small cabbage (quartered)

¼ cup of fish sauce

1 tablespoon of whole peppercorn

1 bundle of pechay

2 ½ cups of water

¼ cup cooking oil

Cooking Procedure

1. In a pot, heat oil. Saute garlic, onions.
2. Add the tomatoes and Chicken. Saute until the Chicken is half cooked.
3. Add fish sauce and peppercorn.
4. Add the water. Bring to a boil and simmer for 20 minutes.
5. Add the potatoes and simmer until the potatoes are cooked.
6. Add the banana and all the vegetables. Simmer until all the vegetables are cooked.
7. Add salt or water if needed.
8. And serve.

HOW TO MAKE CHICKEN TOCINO (TOCINONG MANOK)

How To Make Chicken Tocino (Tocinong Manok) –This dish is very popular to the kids because it is sweet and we know that the childrens love sweet dishes. It was one of my favorite dishes when I was in grade school. This dish is not common to others because they usually eat the processed Pork Tocino bought from meat shops and not many of us know how to make Chicken Tocino. This tutorial I am about to share with you is just the simple and easy way because there are numerous ways how to make this dish. And I am sure you would agree if I say that we don’t like much the use of so many preservatives and chemicals on making food because we know these preservatives are cancerous. In this recipe I am going to share with you, we are going to use a little bit of chemicals but these chemicals in their amounts are okay and harmless. This is how to make Chicken Tocino (Tocinong Manok) in very easy way:

HOW TO MAKE CHICKEN TOCINO (TOCINONG MANOK)

Ingredients

5 lbs of boneless Chicken

2 tsp of phospate

3 tsp curing salt

1 ½ cup of sugar

1 head of garlic (crushed)

3 tbsp Vodka or Gin

½ cup of water

1 ascorbic acid tablet or the vitamine C tablet (crushed)

Procedure

1. Thinly slice the Chicken and put in the fridge.
2. In a glass bowl, add all the remaining ingredients, mix well.
3. Add the sliced Chicken and soak up for one day.
4. Put in a packing bag and put in a freezer for 2 days.
5. Chicken Tocino is now good for frying.

HOW TO COOK CHICKEN ASADO (ASADONG MANOK)

How To Cook Chicken Asado (Asadong Manok) –We are going to cook another Filipino traditional dish called Asadong Manok in very Filipino way. This dish is barely different from the Asado dishes I have shared with you on my recent posts. Not all of us are huge fans of beef nor pork so I made this recipe for those who like the chicken above beef and pork. Some of us know how to cook Chicken Asado or Asadong manok and they know cooking this dish is not that tricky at all.

I have received emails from my readers and they asked me if the sugar in my previous post is too sweet for a kilo of meat. But others told me also that I should add a little more sugar. That’s what I was talking about. If you feel like the sugar is too sweet for a kilo of meat then reduce the amount to suit your taste. And by the way, you can use the white sugar if you don’t have any brown sugar at home. Alright folks, this is how to cook Chicken Asado (Asadong Manok).

HOW TO COOK CHICKEN ASADO (ASADONG MANOK)

Ingredients

1 kilo of boneless chicken (Philippine native manok would be the best)

4 potatoes (quartered)

3 medium size onions (chopped)

1 head of garlic (minced)

1 teaspoon of freshly ground pepper

4 bay leaves (Laurel)

3 cups of vinegar

¼ cup of oil

2 tablespoon of salt

2 tablespoon of low sodium salt

2 red bell peppers (diced)

¼ cup of annatto water

3 tablespoon of tomato sauce (optional)

½ cup of brown sugar

2 ½ cups of water

Cooking Procedure

1. In a pot, put the chicken, vinegar, Pepper, one teaspoon of minced ginger, salt, bay leaves and soy sauce.
2. Bring to a boil and simmer until the chicken is cooked.
3. In a pan, pour some oil and fry the potatoes. Set aside.
4. In the same pan, saute garlic and onion. Add tomato sauce.
5. Add sugar and ½ cup of water.
6. Slice the chicken according to your preference.
7. In the pan, add the chicken, bell pepper, annatto water and bring to a boil. Simmer for 5 minutes.
8. Remove from heat and serve.

HOW TO COOK CHICKEN MAMI

How to Cook Chicken Mami –Chicken Mami is one of the best soups when the weather is chilly. I can still remember when I was a kid, my cousins and I used to go to Dacoco, a small eatery somewhere in our town. Mami in Dacoco was great and because of the delicious dishes they served, they had the chance of having a branch not too far from their main branch. Because of the overwhelming demands, the customers had to fall in a line to wait for them to be served with. That was the reason I had learned how to cook Chicken Mami. I couldnt stand the line to wait for my orders so I said to myself why didn’t I cook my own Mami?

I tried to cook this dish until I mastered the recipe. I was glad because at least I won’t have to fall in the line and wait for me to get a bowl of Mami. Cooking this dish is not that hard as I thought. Simple ingredients would make it simple but the still the taste could not be better. If you are going to cook my recipe, you can add some ingredients that you think would be good for this dish. If you are not sure about adding some ingredients, well, you can replace the vegetables or add the amount of a particular ingredient. But one thing must not be forgotten-the egg noodles because this is the best kind of noodle used in cooking Mami. Here is my tutorial on how to cook Chicken Mami:

HOW TO COOK CHICKEN MAMI

Ingredients

½ kilo of egg noodles (blanched)

½ kilo of Boneless chicken (sliced into strips)

1 small size napa cabbage

1 small size carrots (cut into thin strips)

4 hard boiled eggs (sliced)

6 cloves of garlic (minced)

1 medium size onion (sliced)

2 cups of spring onions (chopped)

Salt and pepper to taste

Cooking Procedure

1. In a pot, boil 10 cups of water to be used as broth.
2. Add the chicken. Simmer until cooked.
3. Add the pepper, salt and sliced onions. Simmer for 5 minutes.
4. In a pan, saute garlic until golden brown. Set aside.
5. In the serving bowls, arrange the noodles, cabbage, carrots, eggs, chicken, garlic and spring onions.
6. Pour broth into the serving bowls.
7. And serve while hot.

HOW TO MAKE CHICKEN TOCINO (TOCINONG MANOK)

Chicken Tocino or Tocinong Manok is another dish that kids would love. Most of us barely like the processed food so I am going to share with you this recipe.

My Chicken Tocino recipe is not a recipe used by the meat processing plant in the Philippines. It is a very home-made-recipe. I have no idea how the processing plants make it. This dish is easy but the process takes a little bit longer than the other dish. Chicken Tocino is very popular in the Philippines but I don’t know if this dish originated here in the Philippines. There are many ways how to make Tocinong Manok. I got my recipe from my relative somewhere in Bulacan. I just made a little change to it to suit my taste. Tocino is one of the kiddos favorite dishes so if you are one of those trying hard mums to convince their kids to eat, well this is the one for you. Here is how to make Chicken Tocino:

Recipe: Chicken Tocino

Ingredients

5 lbs of deboned chicken

2 tsp of phospate

3 tsp curing salt

1 ½ cup of sugar

1 head of garlic (crushed)

3 tbsp Vodka or Gin

½ cup of water

1 ascorbic acid tablet or the vitamin C tablet (crushed)

Procedure

1. Thinly slice the chicken and put in the fridge.
2. In a glass bowl, add all the remaining ingredients, mix well.
3. Add the sliced chciekn and soak up for one day.
4. Put in a packing bag and put in a freezer for 2 days.
5. And it is now ready for frying.

HOW TO COOK EASY CHICKEN INASAL

Chicken Inasal in the Philippines is like a viral item in a social networking websites. It spreads so fast all around the country. There are even foodshops in the Philippines that are named after this dish. Chicken Inasal has many versions too like most of the chicken dishes. But to me, my Chicken Inasal is way more delicious than the ones bought from the famous Inasal shops in the country. I have three ways to cook Inasal but this recipe I am gonna share with you is the easiest one. Not many of us know how to cook Chicken Inasal so I would like to share with you this recipe. I want you to always mind the Annatto and Lemon Grass tastes because they can ruin your Inasal. Here is how to cook Easy Chicken Inasal.

Recipe: Easy Chicken Inasal

INGREDIENTS

1 kilo chicken breast

3 stalks of Tanglad or Lemon Grass (crushed)

¼ cup of Calamansi extract

½ cup of Lemon soda like Mountain Dew

4 cloves of garlic (crushed)

2 tablespoon of Achuete seeds or Annatto seeds

½ teaspoon of ground black pepper

Hot chili sauce (chili pepper powder will do)

Oil

Salt to taste

COOKING PROCEDURE

1. In a bowl, combine all the ingredients except for oil and annatto seeds.
2. Add the chicken and marinate for the whole night.
3. In a pan, fry the annattoo seeds and segregate the oil from the seeds. Set aside the oil.
4. Drain the chicken. Combine the Annatto oil with the marinade.
5. In a grill, cook the chicken side by side. Spread with marinade and annatto oil mixture from time to time.
6. Keep grilling until the chicken is cooked and tender.
7. And done. Best served with Tequila.

Images For Chicken Inasal

 

HOW TO COOK CHICKEN CURRY (PINOY STYLE)

Chicken Curry is of the famous chicken dishes. There are numerous ways how to cook Chicken Curry. I have shared with you many ways how to cook chicken and this time I am going to share with you how to cook Chicken Curry in Filipino way. This Pinoy style Curry is one of the dishes a caterer has to offer. But the Pinoy Style Chicken Curry itself has many versions too. There is the hot and spicy one, the sweet and sour one, you name it. This recipe I am going to share with you is the easy and simple version. The ingredients are very common and easy to find. The procedure is very easy to follow but the taste is not compromised. By cooking my Easy Pinoy Style Chicken Curry, I hope that you would make your own version of it. Don’t be afraid to experiment and looking up for the replacements for the ingredients is the best way to do it. Here is how to cook Easy Pinoy Style Chicken Curry:

Recipe: Easy Pinoy Style Chicken Curry

INGREDIENTS

½ kilo of chicken (cut into serving sizes)

¼ cup of curry powder mix

1 cup of coconut milk

1 small size carrot (diced)

1 small size potato (diced)

1 red bell pepper (diced)

3 cloves of garlic (minced)

1 small onion (chopped)

½ teaspoon of ground black pepper

2 pcs of bay leaves

Vegetbale or cooking oil

Salt to taste

½ cup of water

COOKING PROCEDURE

1. Saute garlic and onion is a pan until light brown.
2. Add the chicken and saute for 5 minutes.
3. Add water and simmer until the water is almost gone.
4. Add the curry powder and stir.
5. Add all the ingredients and simmer until all the ingredients are cooked.
6. And serve with rice.

Images For Chicken Curry

HOW TO MAKE CAESAR CHICKEN SALAD

HOW TO MAKE CAESAR CHICKEN SALAD

I am the person who loves salad. I can make few of them. What I like most is the Caesar Chicken Salad. My mom taught me how to make Chicken Caesar Salad and now im sharing it with you. There are many ways how to make it and I hope by trying my this recipe you would make your very own version of it. Just don't be afraid to experiment. Gather all the ingredients and follow the procedure.

Recipe: Chicken Caesar Salad

INGREDIENTS:

2 chicken legs (boneless)

2 cups of olive or vegetable oil

10 cups of lettuce (chopped)

2 cups of croutons (garlic, onion, pepper, italian bread,oregano)

Cheese (in desired amount)

Caesar Salad dressing (olive oil, Worcestershire sauce, garlic, egg, Dijon mustard, calamansi extract, pepper)

PROCEDURE:

1.Croutons-  set the oven to 350 degrees, cut bread into about 1cm cubes, scatter on olive oil,  turning bread to coat. Scatter on mixture of minced garlic, onion, pepper and oregano. Cook to golden brown.

2.Caesar Salad dressing- mix and whisk all the ingredients with blender.

3.Grill the chicken. When grilled, spread olive oil all over the chicken. Slice the chicken as desired. Set aside. Mix the lettuce with the croutons and caesar salad dressing in a bowl. Make four servings. Scatter cheese on every serving.

Images For Chicken Caesar Salad

HOW TO COOK CHICKEN STEW

HOW TO COOK CHICKEN STEW

The Americans have many ways how to cook Stew, this recipe is one of these ways. Chicken Stew is a common food in the United States. It is served with chunks of chicken and vegetables. There are many kinds of stew but in this recipe we are going to discuss about one of the best I ever ate, the Chicken Stew. I have shared with you my Beef and Pork stew and this time I am going to share with you how to cook it with Chicken as the main ingredient. This is how to cook it:

INGREDIENTS:

1kg of boneless chicken

2 cups of water

1 teaspoon of Worcestershire sauce

2 tablespoon of olive oil

Garlic as much as you want

1 large sweet onion, sliced

1 teaspoon sugar

1 teaspoon salt

3 bay leaves

Pepper, as much as you want

5 medium size carrots, sliced

4 celery ribs, sliced into bite-size pieces

¼ cup all-purpose flour

PROCEDURE:

1. In a frying pan, fry the chicken until brown.
2. Add all the spices you have.
3. Cover the pan and let it boil for about 1 ½ hour.
4. Remove the garlic and bay leaves.
5. Put the carrots and celery into the pan.
6. Let it boil for another ½ hour or more
7. For the thickening of gravy, remove about 1 ½ cup of hot water. Set aside.
8. In another bowl, mix ¼ cup of water with the flour, add little bit of hot water and stir throughly until thick.
9. Pour in the frying pan and stir until cooked.
10. And serve.

What are you waiting for? Come on! Dig in!

IMAGES FOR CHICKEN STEW

HOW TO COOK CHICKEN NOODLE SOUP

HOW TO COOK CHICKEN NOODLE SOUP

My grandmother knew how to cook many kinds of soup. She knew how to cook Bluefin Tuna soup, mushroom soup, etc. Everyone in my family liked her cooking from the very simple corn soup to the exotic mushroom soup. What I liked from her soups is her Chicken Noodle Soup which I believe taught her by her Chinese friend. I wish she taught me how to cook but it wont happen anymore. Well it does not matter since my mom taught me how to cook my favorite Chicken Noodle Soup. I made a little changes on her recipe but I think it is better, at least I have my own version of her Chicken Noodle Soup. This is the way how I cook it.

INGREDIENTS:

¼ kg of miki noodles

5g chicken broth cube

1 tablespoon olive oil

2 teaspoon salt

½ cup onion leaves

1 cup sweet onion (chopped)

 water

½ cup of all-purpose flour

¼ kg boneless chicken (thinly sliced)

(you may add vegetables like carrots, bell pepper or mushroom)

COOKING PROCEDURE:

1. Boil a water in a pot, add 1 teaspoon of salt.
2. Add the miki noodles and olive oil. Boil for  about 10 minutes.
3. Remove the water from the pot of noodles.
4. In a small pot, put I water and boil, mix with salt, onion leaves and chopped onion, simmer for 13-18 minutes.
5. In a bowl, mix all-purpose flour with water, stir throughly until the flour is dissolved.
6. Mix all the ingredients in a pot and boil until the chicken is tender, and serve.

IMAGES FOR CHICKEN NOODLE SOUP

 

HOW TO COOK CHICKEN MARSALA

HOW TO COOK CHICKEN MARSALA

Chicken Marsala is an Italian chicken dish. It is named after the seaport in Italy. Italians have many ways how to cook Chicken Marsala. The very popular is the classic one and I think it is the traditional version of it. My grammy knows how to cook it as well as my mom. They did not teach me how to cook Chicken Marsala but I learned and I made my own version of it. I am going to share with you how to cook it. Here it is:

INGREDIENTS:

2 eggs (whisked)

1 teaspoon salt

½ cup chicken breading

¼ teaspoon black pepper powder

¼ teaspoon dried bay leaves (shredded)

200g boneless chicken strips (skinless)

2 tablespoon margarine

2 tablespoon butter

1 cup Porcini mushroom

1 cup Marsala wine

PROCEDURE:

1. In a bowl, combine chicken breading with salt, pepper, eggs, and bay leaves. Stir thoroughly.
2. Soak up the chicken into the breading mixture.
3. In a frying pan, set the butter and margarine to melt.
4. Put the chicken, cook until light brown.
5. Add mushrooms.
6. Add Marsala wine. Simmer until all the ingredients are cooked.
7. And serve

IMAGES FOR CHICKEN MARSALA