Chicken marsala
Recipe by Karyn Johnson
2 boneless, skinless chicken breasts
Salt and freshly ground black pepper
1/2 cup flour
Up to 1/2 cup olive oil
8-12oz container of mushrooms, sliced
2 tbsp butter
1/2 cup sweet Marsala wine
1/4 cup chicken stock
1/4 cup sherry or dry white wine
2 tbsp heavy cream (optional)
Garnish with chopped parsley or oregano
1. Split each chicken breast in 2, and pound them flat, to about a quarter inch thick. Season each piece with salt and pepper. Dredge chicken through flour.
2. Heat oil over medium-high heat, when oil is hot, fry each piece of chicken for 3-4 minutes on each side. You may have to do this in 2 batches. Remove chicken to plate, cover with foil. Discard remaining oil.
3. Reduce the heat to medium and add butter and mushrooms. Sauté for 4-5 minutes making sure to season with salt and pepper. Add Marsala wine, sherry, cream and chicken stock allowing liquid to reduce slightly. Approximately 3 min.
4. Pour mushrooms and sauce over chicken and serve. Enjoy!
main courses December 30, 2015 04:05
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