Chicken Marsala

How about a little recipe sharing to begin the week? 

Over the weekend I made Chicken Marsala for the first time. It was delicious, and quick and easy. A recipe right up my alley! 

Along with the Chicken Marsala, I made Garlic Mashed Potatoes and Caesar Salad with homemade croutons.

Chicken Marsala

2 skinless, boneless chicken breasts

salt and freshly ground black pepper

1/2 cup flour

olive oil

8 oz. fresh, sliced mushrooms

2 T. butter

1/2 cup sweet Marsala wine

1/4 cup chicken stock

1/4 cup sherry or dry white wine

Optional: 2 T. heavy cream (which I did add)

Garnish with parsley

Directions:

Split each chicken breast through the middle to make 2 pieces. Place plastic wrap over them and pound each one flat using a meat tenderizer/mallet until they are about a quarter inch thick. (I didn't split the chicken. The pieces I had were pretty thin to begin with.) Season with salt and pepper on both sides. Place some flour on a plate and dredge each piece of chicken.

Heat olive oil over medium-high heat and when the oil is hot, fry each piece of chicken for 3-4 minutes on each side until they are golden brown. Remove chicken and place them on a serving platter covering them with foil.

Reduce the heat to medium and add butter and mushrooms. Saute mushrooms for 4-5 minutes. Season lightly with salt and pepper. Add marsala wine, sherry, cream and chicken stock allowing the liquid to reduce slightly- approx. 3 minutes. Pour mushrooms and sauce over chicken. Garnish with parsley.

Have a wonderful Monday!!!

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