Chicken Marsala

By cserumga

Serves 4

Ingredients

• 1 cup all purpose flour
• 1 tsp dried basil
• Salt
• 4 boneless, skinless chicken breast halves (about 1.5 lbs total weight), cut crosswise into thirds
• 1/4 cup extra-virgin olive oil, plus extra for brushing
• 2 cloves garlic, chopped2 Tbsp unsalted butter
• 10 oz small white mushroom caps
• 1/2 cup sweet Marsala

Preparation

Step 1

In a large lock-top plastic bag, combine the flour, basil, and 1 tsp salt. Fold the top over tightly and shake to mix. In batches of 3 to 4 at a time, add the chicken pieces to the bag and shake until well coated.

Preheat the oven to 350F. Brush a 9x13 inch rectangular or oval baking dish with olive oil.

In a large, heavy frying pan over medium-high heat, warm the olive oil. Add the garlic and the chicken pieces and sauté until the chicken is golden, about 8 minutes. Scrape the bottom of the pan often to dislodge and browned bits. Remove from the heat and transfer the chicken and garlic to the prepared baking dish.

Return the frying pan to medium-high heat and add the butter. When it melts, add the mushrooms and sauté, stirring gently, for 2-3 minutes. Pour in the Marsala or sherry and, using a wooden spoon, deglaze the pan by stirring up any browned bits from the pan bottom. Pour the liquid and mushrooms over the chicken.

Cover the baking dish with aluminum foil and bake until the chicken is opaque throughout, about 20 minutes.

Spoon into warmed individual bowls and serve.