Chicken Marsala

Chicken Marsala Recipe




Ingredients

2 skinless, boneless, chicken breasts

salt and freshly ground black pepper

1/2 cup all purpose flour or corn starch for gluten-free

up to 1/2 cup olive or vegetable oil

8 ounces container of mushroom, sliced and cleaned

2 tablespoons butter

1/2 cup sweet Marsala wine

1/4 cup chicken stock

1/4 cup sherry or dry white wine

Optional: 2 tablespoons heavy cream

Garnish with chopped parsley or oregano

*I found the marsala wine at Target



Directions:

Split each chicken breast through the middle to make 2 pieces. Place plastic wrap over them and pound each one flat using a meat tenderizer/mallet until they are about a quarter inch thick. Season a good amount of salt and pepper on both sides of each piece. Place some flour on a plate and and dredge each piece of chicken in it.



Heat the oil over medium-high heat and when the oil is hot fry each piece of chicken for 3-4 minutes on each side until they are golden brown (this may require you to do this in 2 batches). Remove chicken and place them on your serving platter covering them with foil.



Reduce the heat to medium and add butter and mushrooms. Saute mushrooms for 4-5 minutes making sure to season them with salt and pepper lightly. Add marsala wine, sherry, cream, and chicken stock allowing the liquid to reduce slightly – approx. 3 minutes. Pour mushrooms and sauce over chicken and serve. Enjoy!