Chicken Marsala

By BClover

Ingredients

• ¾ cup flour
• 1 Tsp sea salt
• 1 tsp fresh ground pepper
• 4 boneless skinless chicken breast halves, pounded out till thin
• 3 Tbsp extra virgin olive oil
• 4 tbsp butter
• 12 oz fresh sliced mushrooms
• 2 cups sweet Marsala wine ( find next to the brandy/port section in liquor store )
• 1 garlic clove, minced
• juice of 1 lemon
• 2 Tbsp butter
• 1 Tbsp corn starch mixed with 3 Tbsp water
• ¼ cup green onion, chopped

Details

Servings 4

Preparation

Step 1

COMBINE THE FLOUR, SALT AND PEPPER IN SHALLOW DISH. DREDGE CHICKEN IN FLOUR MIXTURE AND TAP OFF EXCESS, SET ASIDE.
HEAT 3 TBSP OF OIL IN SKILLET TILL HOT. ADD CHICKEN AND COOK ON TILL LIGHT BROWN 4 MINUTES ON EACH SIDE. REMOVE CHICKEN TO DEEP PLATTER, AND PLACE IN MICROWAVE TO KEEP WARM.
HEAT 2 TBSP OF BUTTER IN SKILLET THEN ADD MUSHROOMS. COOK AND STIR UNTIL MUSHROOMS ARE TENDER AND ALL RELEASED LIQUID HAS EVAPORATED, 5 TO 7 MINUTES.
ADD WINE AND STIR TO GET ALL DRIPPING OFF THE BOTTOM. ADD GARLIC, LEMON, REMAINING 2 TBSP BUTTER. COOKED 2 MINUTES THEN ADD THE CORN STARCH MIX. COOK TILL THICKENED, 2 TO 3 MINUTES. POUR OVER THE CHICKEN AND SERVE IMMEDIATELY.