Chicken Marsala

By mamapig

Ingredients

• 6 skinless, boneless chicken breasts
• Flour
• 1/2 tsp tomato paste
• 1/2 cup marsala wine
• 2 Tbsp butter
• 1 Tbsp olive oil
• 1 sm onion, chopped
• Salt and pepper to taste
• Mushroom Topping ----
• 12 oz fresh mushrooms
• 2 Tbsp butter
• 1 Tbsp olive oil
• 1 clove garlic, minced
• 1/4 cup marsala wine
• Salt and pepper to taste
• Parsley garnish

Preparation

Step 1

1. Flatten chicken breasts between two sheets of waxed paper.
2. Dredge the chicken breasts in flour. Shake off the excess flour.
3. Dissolve tomato paste in the Marsala wine.
4. Heat butter and olive oil in a skillet and sauté onion in the skillet.
5. Add the floured chicken breasts to the skillet, and brown on both sides.
6. Season with salt and pepper and pour the Marsala-and-tomato-paste mixture over the chicken breasts.
7. Cook until the sauce thickens.
8. Remove the chicken breasts to a platter.
9. To prepare the mushroom topping, thinly slice white button and crimini mushrooms.
10. Add butter, olive oil, and garlic clove to the pan.
11. Add the mushrooms and sauté for a few minutes.
12. Pour in 1/4 cup Marsala wine. Salt and pepper to taste.
13. Allow the mushrooms to absorb all the liquid. Spoon the mushroom topping over the chicken breasts, garnish with chopped parsley, and serve.