Epcot's Chicken and Mushroom Marsala

By charlotteh371

Ingredients

• 1 lb chicken breast tenders
• 1/2 cup all purpose flour
• 1 1/2 tsp coarse salt, divided
• 3/4 tsp freshly ground black pepper, divided
• 1/4 cup canola oil
• 8 oz cremini mushrooms, stemmed and cut into 1 inch pieces
• 1/2 cup dry marsala wine
• 1/2 cup chicken stock
• 2 tbsp unsalted butter
• 1/4 cup chopped flat leaf parsley or chives, plus more for garnish

Preparation

Step 1

place chicken on a cutting board in a single layer, cover with plastic wrap. lightly pound using flat end of a meat mallet until tenderloins are 1/4 inch thick.

Stir together flour, 1/2 tsp salt and 1/2 tsp pepper in a wide, shallow bowl. Heat oil in a large skillet over medium heat until shimmering. dip chicken pieces in the flour mixture, turning to coat both sides. shake off the excess flour and place in a heated skillet.

Cook 3 mins on each side, or until golden and cooked through. remove from skillet and keep warm.

add mushrooms to the skillet and saute over medium high heat for 5 mins, until water has evaporated and mushrooms are browned. Season with remaining 1 tsp salt and 1/4 tsp pepper. add wine, and bring to a boil over medium heat for 1 1/2 mins, or until reduced by half. Add chicken stock and simmer for 5 mins, until sauce reduces slightly. Stir in butter.

return chicken to pan and simmer gently for 1 min to heat through. garnish with parsley or chives before serving.