Marsala Chicken

Yield: 4 servings

Ingredients

• 4 boneless skinless chicken breasts
• 1 cup all-purpose flour
• 1 teaspoon Italian seasoning
• 4 tablespoons extra-virgin olive oil
• 2 cups Marsala wine
• 1 tablespoon minced garlic
• 8 ounces button mushrooms, sliced or left whole
• Salt and pepper to taste
• 2 tablespoons butter (do not substitute)
• 8 ounces wide egg noodles

Instructions

1. Place chicken breasts between wax paper and use a meat mallet to pound the breasts to make uniform-size filets.
2. In a medium bowl, combine flour, Italian seasoning and salt and pepper (reserve 3 tablespoons for making a sauce).
3. Heat olive oil in a large skillet.
4. Dredge chicken pieces in the seasoned flour. Brown both sides of chicken over medium-high heat.
5. Remove chicken from skillet, and set aside.
6. In the same skillet, sauté mushrooms with minced garlic for 1 to 2 minutes.
7. Dust the mushrooms with the reserved 2 to 3 tablespoons seasoned flour to make a sauce.
8. Add Marsala wine and simmer to reduce by half.
9. Stir in butter to make a rich sauce. If the sauce gets too thick, thin with a little chicken broth.
10. Return chicken to pan, reduce to simmer and cover. Cook until chicken no longer pink.
11. Serve over rice or buttered egg noodles.

Notes

Please do not use cooking wine in this recipe (or any recipe for that matter). The drinking wine is far preferable.

Attribution

Photo credit: (c) Can Stock Photo / happykimmyj