Chicken Marsala

By courtneyepowell

Ingredients

• 1 bottle Marsala cooking wine
• 1.5 lbs thin sliced, boneless skinless chicken breast
• 1 box sliced mushrooms
• minced garlic
• Italian spices
• 1 bunch green onions, chopped
• salt and pepper
• 1-2 c flour
• olive oil and butter

Preparation

Step 1

Wash thin-sliced chicken and pound flat with a meat mallet. Cut chicken into 2-3 smaller pieces each.

Put 1+ c flour on plate, add salt and pepper to taste. Totally coat chicken with flour.

On med-high heat add 1-2 T olive oil and butter (optional) in frying pan. Add chicken and cook till golden brown on both sides (~1-2 min per side). Do not overcook. Repeat till all chicken is brown, adding more oil as needed.

In same pan, add 1 T olive oil, garlic and 90% marsala wine. Bring to slow boil and add Italian spices, mushrooms and green onion. Simmer till mixture reduces to smooth, gravy-like consistency. If it gets too thick add more wine.

Add chicken back into pan and coat with wine. Heat long enough to warm chicken.

Serve with fettuccini with olive oil, garlic and crushed red pepper, and garlic bread.