Chicken Marsala Recipe

Ingredients
4  skin-less, boneless, chicken breasts
salt and freshly ground black pepper
1/2 cup all -purpose flour or corn starch for gluten-free
¼ to 1/2 cup  olive  oil
8 ounces container of mushroom, sliced and cleaned
2 tablespoons butter

¼ cup broth (or a little more depending on how much sauce you want)
1/2 cup dry  Marsala wine
1/4 cup sherry or dry white wine
Optional: 2 tablespoons  butter
Garnish with chopped parsley

Put wax paper over chicken on a board and pound each one flat using a meat tenderizer/mallet until they are about a quarter inch thick.

Season a good amount of salt and pepper on both sides of each piece. 

Place some flour on a plate and and dredge each piece of chicken in it.

Heat the oil over medium-high heat and when the oil is hot fry each piece of chicken for 3-4 minutes on each side until they are golden brown (this may require you to do this in 2 batches). Remove chicken and place on your serving platter covering them with foil. (sometime I put a paper towel down on the platter o soak some of  the oil off – and remove paper before dumping sauce on.

Reduce the heat to medium and add butter and mushrooms.  Saute mushrooms for 4-5 minutes making sure to season them with salt and pepper lightly. 

Add marsala wine, sherry, butter, and chicken stock allowing the liquid to reduce slightly – approx. 3 minutes.  Pour mushrooms and sauce over chicken and serve. Enjoy!

Chicken-marsala (printable version)