Chicken Marsala

Chicken Marsala is a classic Italian-American dish that marries tender pan-seared chicken breasts with a silky, savory mushroom and Marsala wine sauce. With its rich, slightly sweet notes from the wine and earthy flavor of mushrooms, this recipe is elegant enough for dinner guests yet simple enough for a weeknight meal. Serve it over a bed of creamy mashed potatoes, buttered noodles, or with crusty bread to mop up every last drop of the luscious sauce.

Ingredients:

• 1 ½ lb chicken breast thin sliced, six pieces
• 2 tablespoons all-purpose flour
• 1/2 tsp kosher salt more to taste
• fresh cracked pepper
• 1 tablespoon butter
• 2 shallots chopped
• 2 garlic cloves minced
• 8 oz mushrooms sliced white mushrooms
• ½ cup Marsala wine
• ½ cup chicken broth
• olive oil

Directions:

1. Place the flour in a shallow bowl with 1/2 tsp of kosher salt and fresh cracked pepper.
2. Dredge the chicken pieces in the seasoned flour.
3. Heat a large, deep frying pan over medium high heat and add 1/2 tablespoon of the butter and a spray of olive oil.
4. Cook half the batch of chicken (3 pieces) for about 5 minutes on one side.
5. Spray the tops with olive oil, then flip, and cook for another 5 minutes on the other side.
6. Remove from the pan and set aside on a plate. Repeat this step with the remaining chicken pieces. They will not be fully cooked, but will continue to cook later in the sauce.
7. Remove the second batch of chicken from the pan.
8. To the same frying pan, add more olive oil spray and the shallots and garlic.
9. Cook for a minute and then add the mushrooms.
10. Cover the pan and let the vegetables steam and start to cook down.
11. After approximately 8 minutes the mushrooms should be softened.
12. Add the wine and broth to the pan to deglaze and scrape the bottom of the pan, making sure all the cooked bits are incorporated.
13. Let the liquid come to a boil.
14. Add the chicken pieces (as well as the juice that collected on the dish) back in and toss to coat.
15. Cover with the lid and reduce heat to simmer. Simmer for 10 minutes. The sauce will thicken from the flour the chicken was dredged in.
16. If too much liquid has evaporated, add a splash more broth.
17. Cook until the chicken is cooked through and sauce is to your liking, taste for seasoning. Add salt or pepper to taste.
18. Garnish with fresh parsley if desired.