Chicken Marsala

By MJH

Lightly dredged chicken is fried in a lovely marsala and mushroom sauce. If you don't have marsala wine on hand you may substitute with 1 cup white wine and 4 teaspoons brandy.

Ingredients

• Substitution for Marsala:
• 1 chicken breast
• Dredging all purpose flour
• 1/4 cup extra virgin olive oil
• 8 ounces mushrooms, sliced
• 1/2 cup marsala wine
• 1/2 cup chicken stock
• 2 tablespoons shallots, finely chopped
• Salt & pepper, to taste
• 1 cup white wine and 4 teaspoons brandy

Preparation

Step 1

Pound chicken with a flat meat mallet until 1/4-inch thick.

Dredge chicken on both sides in seasoned flour.

Sear in hot oil until golden.

Remove from skillet.

Add mushrooms and shallots, season with salt and pepper.

Pour in marsala and reduce.

Add stock and simmer.

Return chicken to the skillet and heat chicken through.

Season with salt and pepper.