Chicken Marsala- My Way!

What you need: 


1/2 cup all-purpose flour
  • Garlic Salt
  • Salt 
Black Pepper to taste
  • 2 (6 to 8-ounce) boneless, skinless chicken breasts, cut in halves and pounded thin
1 tablespoon olive oil
  • 4 tablespoons butter
  • 3 cups sliced mushrooms
  • 1 1/2 cup Marsala
1 cup chicken stock (best if its homemade chicken stock)
  • 2 Cloves Fresh garlic

What to do:

  1. In a shallow bowl or plate combine the flour and garlic salt, seasoning salt & Pepper and stir to combine thoroughly.
  2. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.
  3. Heat the oil in a large skillet over medium-high heat until very hot but not smoking.
  4. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3-4 minutes per side.
  5. Transfer to a plate and set aside.

Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges 

Add garlic and sauté for 1-2 more minutes

Add about a Tablespoon of your remaining flour (the same flour you dredged your chicken in) to the pan and stir around allowing the flour to cook for about 1-2 minutes.

Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan.
  9. When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly.
  10. Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes.
  11. Swirl in the remaining 2 tablespoons of butter; add salt and pepper, to taste

For larger portions (more chicken) just add more ingredients to match.

I like to serve this over angel hair pasta, or garlic roasted mashed potatoes!


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