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Chicken Marsala




Source of Recipe


Carol Goetz






List of Ingredients



• 1/2 C. seasoned flour
  
• 2 boneless, skinless chicken breasts, cut in halves, pounded thin
  
• 1 T. olive oil
  
• 4 T. butter
  
• 3 C. sliced fresh mushrooms
  
• 3/4 C. Marsala
  
• 1 C. chicken stock
  
• Salt and freshly ground black peper
  
• Chopped chives
  






Instructions



1. Season flour with salt, pepper, garlic powder, oregano and thyme.
   
2. In a shallow plate, dredge the chicken breasts in the seasoned flour, shake to remove any excess flour.
   
3. Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 T. of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside.
   
4. Add 1 T. of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid.
   
5. Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly.
   
6. Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes.
   
7. Swirl in the remaining 2 T. of butter, add salt and pepper, to taste.
   
8. Garnish with chopped chives and serve immediately.
   
9. Serves 4.