chicken marsala

So I FINALLY made this dish.  My mom and aunt always made this but I never tried.  And the time has come.

1/2 cup flour
seasoning, if you wish
2 boneless, skinless chicken breasts, pounded thin
1 tablespoon olive oil
2 tablespoons butter
3 cups mushrooms
3/4 cup marsala wine
1 cup chicken stock
salt and pepper

Flatten the chicken and dredge in the flower and seasoning; shake excess off.  Heat oil in a large pan over medium heat until hot but not smoking.  Add 1/2 tablespoon of butter and cook the chicken until brown on both sides, about 3 minutes per side.  Remove from pan and set aside.

Add 1/2 tablespoon of butter to the pan and add mushrooms.  Cook until brown and the mushrooms have given off their liquid.  Add the marsala wine and bring to a boil, scraping the bottom to remove brown bits.  Reduce wine to half, add the chicken stock and cook for 3 minutes or until thickened slightly.  Lower the heat to medium low and add the chicken back to the pan and cook the chicken through and sauce has thickened, about 5 to 6 minutes.  Add the remaining tablespoon of butter, salt and pepper and serve immediately.

I made mashed potatoes and green beans as a side.  And wine, too.

This was delicious 🙂


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