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Chicken Marsala Recipe
Ingredients
* 4 boneless, skinless chicken breasts, pounded thin
* flour as needed for dredging chicken
* 1/4 cup olive oil
* 1/2 pound of mushrooms
* 1/2 cup Marsala wine
* 2 tablespoons of butter
* 1/2 cup chicken broth
* Salt and Pepper to taste
Directions
1. Pound chicken breast thin. Spread flour on a plate and dredge chicken in flour, covering both sides.
2. Heat olive oil in large frying pan over medium-high heat.
3. When the oil is hot, fry chicken, turning once, until lightly browned on both sides. Transfer the chicken to a warm plate.
4. Drain all but a little bit of the oil and add mushrooms. Cook the mushrooms until they begin to release their juices.
5. Add the Marsala wine and scrape all residues on the bottom and sides of the pan loose with a wooden spoon.
6. Add butter, chicken broth, salt and pepper. Cook until the liquid is reduced by half, approximately 5 minutes.
7. Place the chicken breasts back in the pan and cook until heated through.
8. Transfer the chicken breasts to serving plates, pour sauce over chicken and serve.
Serves 4
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