CHICKEN MARSALA

By edielou

Ingredients

• 1/2 c all purpose flour
• 1 Tbs essence
• 2 boneless, skinless chicken breast, halved and pounded thin
• 1 Tbs olive oil
• 4 Tbs butter
• 3 c sliced mushrooms
• 3/4 c Marsala
• 1 c Chicken stock
• salt and freshly ground black pepper
• chopped chives, for garnish

Details

Preparation time 10mins
Cooking time 30mins

Preparation

Step 1

In a shallow bowl of plate combine the and essence and stir to combine thoroughly. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.

Heat the oil on a large skillet over medium-high heat until very hot but not smoking. Add 1 Tbs of the butter and cook the chicken breast until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set=aside. Add 1 Tbs of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping to remove ant browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly. Lower the heat and return the chicken breast to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Swirl in the remaining 2 tbs of butter, add salt and pepper , to taste, Garnish with the chopped chives and serve immediately.