Chicken Marsala

By Harleygirl

Ingredients

• 1/2 cup all purpose flour
• 1 tablespoon essence
• 2 (6 to 8 oz) bonless skinless chicken breasts, cut in halves and pounded thin
• 1 tablespoon olive oil
• 4 tablespoons butter
• 3 cups sliced mushrooms(cremini, oyster, shitake)
• 3/4 cup marsala
• 1 cup chicken stock
• salt and pepper
• chopped chives, for garnish

Details

Servings 4

Preparation

Step 1

1 In a shallow bowl or plate combine the flour and essence and still to combine throughly.
2 Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.
3 heat the oil in a large skillet over medium-high heat until very hot but not smoking.
4 add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minuter per side.
5 Transfer to a plate and set aside
6 add 1 tablespoon of the remaining butter to the pan and add the mushroons. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid.
7 add the marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan.
8 when the wine has reduced by half, add the chicken stock and cook for 3 minutes or until the sauce has thickened slithly.
8 lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes.
9 swirl in the remaining 2 tablespoons of butter, and salt and pepper to taste.
10 garnish with chopped chives and serve immediately.