Chicken Marsala

When I go out to an Italian Restaurant I love to get Chicken Marsala... so yummy! I decided to experiment a few years ago to see if I could come up with something that is similar to the dish I love. Nothing ever tastes just like a restaurant but this is pretty darn good.

Ingredients:
1/2 cup of all purpose flour
2 (6-8oz) boneless skinless chicken breasts, cut in half, lengthwise, and pounded thin.
2 Tbsp olive oil
3 Tbsp butter
3 cups sliced crimini mushrooms (I love mushrooms, less is ok too!)
3/4 cup marsala wine
1 cup chicken stock
Salt & pepper
Chopped chives for garnish

In a shallow bowl combine flour and salt & pepper (tsp or so of each) and stir to combine. Dredge the chicken breasts in the  seasoned flour mixture and shake of the excess.

Heat oil in a large skillet over medium high heat, add 1 Tbsp butter to the heated oil. Cook the chicken breasts until golden brown, about 3-4 minutes per side for thin chicken breast. Put the cooked chicken on a dish and set aside.

Add another Tbsp of butter to the pan and cook the mushrooms until they become brown also. Add the marsala wine and bring to a boil. Stir with a wooden spoon and scrape the yummy bits of flavor off the bottom of the pan.

When the wine has reduced by about half add the chicken stock and cook another 3 minutes or until the sauce has thickened some.

Lower the heat to medium and add the chicken breasts to finish cooking thoroughly. Again they should be 165ºF. The sauce should also thicken up nicely due to the flour on the chicken breasts.

Swirl in the remaining Tbsp of butter, also add a pinch of salt and a dash of pepper to taste.

Garnish with a bit of chopped chive and serve along side some pasta and lightly steamed green beans.


Enjoy, and don't forget to leave me your comments!
And as always, hold the nothing.
-Johnny