Friday, February 21, 2014

Chicken Marsala

This chicken was so good and will be making it again. Was even great the next day as leftovers for lunch at work.

  • 2 skinless, boneless chicken breasts
  • salt and pepper
  • 1/2 cup flour
  • 1/2 cup olive or vegetable oil
  • 8 oz mushrooms, sliced and cleaned
  • 2 tbsp butter
  • 1/2 cup marsala wine
  • 1/4 cup chicken stock
  • 1/4 cup dry white wine
  • 2 tbsp heavy cream
  1. Split each chicken breast through the middle to make 2 pieces.Place plasticwrap over them and pound each one flat using a meat tenderizer until they're  about 1/4'' thick. 
  2. Season each side with salt and pepper. Place some flour ona plate and dredge each piece of chicken in it.
  3. Heat the oil over medium- high heat and when the oil is hot cook each piece of chicken about 3-4 minutes per side until they're golden brown and cooked through. Place chicken when done on serving platter and cover with foil to keep warm.
  4. Reduce the heat to meadium and add butter and mushrooms. Saute mushrooms 4-5 minutes. Add marsala wine,sherry, chicken stock, white wine and heavy cream allowing liquid to reduce slightly - about 3 minutes.
  5. Pour mushrooms and sauce over chicken and serve

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