Chicken Marsala with Mushrooms

File:Chicken-marsala-gog-3-100x100.jpg

Prep	Cook	Total	Servings
15 Min	25 Min	40 Min	4

Ingredients

For the Chicken

• 2 Chicken Breasts
• ¼ cup All-purpose Flour
• ½ Teaspoon Salt
• ½ Teaspoon Black Pepper
• 1 Tablespoon Italian Seasoning or Oregano
• 1 Tablespoon Olive Oil
• 1 Tablespoon Butter

For the Sauce

• 1 Tablespoon Butter
• 2 cloves Garlic chopped
• 11.3 ounces Mushrooms fresh, sliced
• 1 cup Marsala Wine
• Salt pinch
• ½ cup Chicken Stock or Broth
• ⅓ cup Liquid Cream

To Garnish

• Parsley fresh, chopped

Instructions

For the Chicken:

1. Prepare your chicken breast by cutting each breast into two slices lengthwise.
2. In a shallow bowl combine all-purpose flour, salt, black pepper, and Italian seasoning or oregano.
3. Drag chicken slices through the seasoned flour and coat chicken on all sides. Keep aside
4. Heat up a pan with the olive oil and add the butter as well. Allow the oils to get hot.
5. When the oil is hot enough (but not smoking) place chicken slices into the pan.
6. Flip and cook chicken slices golden on all slides. Keep aside.

For The Sauce:

1. Reduce the heat of the pan and add your butter to build the sauce.
2. Add chopped fresh garlic and sautee for a minute over medium heat.
3. Add your sliced mushrooms to the pan and mix it up quickly. Cook mushrooms, they will lose liquids and reduce in size.
4. Deglaze by pouring the marsala wine over the mushrooms. Keep a steady heat.
5. Season with salt, mix and cook for a minute or two.
6. Pour in the chicken stock and liquid cream. Combine all ingredients over medium heat. Reduce the sauce so that it thickens.
7. Turn off heat and place cooked chicken back into the still-hot sauce. Cover chicken with sauce and mushrooms.
8. Garnish with freshly chopped parsley and enjoy hot with a side fo your choice (see post for ideas).

link to recipe