chicken marsala

bon appétito!

chicken marsala

4 skinless, boneless, chicken breasts

flour, for dredging

salt and pepper

1/4 c olive oil

8 oz mushrooms, sliced

1/3 c marsala wine

1/2 c chicken broth

2 tbl butter

1/4 c chopped flat leaf parsley

1. put flour and a reasonable amount of salt and pepper in a shallow bowl.

2. heat olive oil over medium heat in a skillet.

3. dredge chicken in flour mixture and pan fry in skillet for 5 minutes on each side until golden brown. remove to a plate and cover keeping warm.

4. add mushrooms and saute until moisture has evaporated. add marsala wine and boil down for 3 minutes cooking out alcohol. add chicken stock and simmer for 1 minute.

5. stir in butter and add chicken heating through.

6. garnish with parsley.