Chicken Marsala #Recipe @PegCochran

Boneless chicken breasts are so versatile.  They can be made hundreds of ways and made to taste differently each time!  There are three preparations I've tried so far that are similar in technique but deliver a unique taste each time--chicken francese, chicken piccata and now chicken Marsala.  

Marsala wine in the dish gives it a new twist.  The recipe is quick and simple enough for weeknight prep but elegant enough to serve at a dinner party.

INGREDIENTS:

½ lb. boneless chicken breasts

¼ cup sifted flour

½ tsp. salt or to taste

¼ tsp. black pepper or to taste

½ tsp. dried basil or Italian seasoning

3 TBL extra virgin olive oil

2 to 3 TBL butter

4 ounces sliced mushrooms

¾ cup Marsala wine

1/4 cup cream (optional)

Slice breasts horizontally in half then pound to an even thickness.  

I put my chicken breasts in a zip lock baggie to pound

Melt butter with olive oil over medium heat. 

Combine flour, salt, pepper and basil or Italian herbs in a dish.  Dip chicken pieces in flour to coat then add to hot pan.

Cook chicken approximately 3 to 4 minutes until nicely browned.   

Turn chicken pieces.  Add sliced mushrooms around chicken pieces and cook until second side of chicken is also nicely browned.

Add Marsala wine, cover pan, and simmer for 5 to 10 minutes until chicken is cooked through (will depend on thickness of chicken.) 

Remove chicken pieces to platter and simmer sauce, uncovered, for 2 to 3 minutes until slightly thickened.    

For an extra luxurious sauce, swirl in a bit of heavy cream.

Pour sauce over chicken and serve.

 

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