Chicken Marsala

By GinnyG

Chicken in a quick and tasty mushroom marsala sauce.
I served the chicken marsala over pasta but it is also good over rice or mashed potatoes or even just by itself along with a salad or some vegetables.

Ingredients

• 1 tablespoon oil
• 4 small chicken breasts, pounded thin and seasoned with salt and pepper
• 1 tablespoon butter
• 8 ounces mushrooms, sliced
• 1 medium shallot, finely diced
• 1 clove garlic, chopped
• 1/2 cup marsala
• 1 cup chicken broth
• 1/2 lemon, juice
• salt and pepper to taste
• 1 tablespoon butter
• 1 tablespoon parsley, chopped

Preparation

Step 1

1.Heat the oil in a large pan over medium-high heat, add the chicken and cook until browned, about 2-3 minutes per side and set aside.

2.Add the butter and mushrooms and saute until browned on both sides, about 7-8 minutes.

3.Add the shallot and saute for 1 minute.

4.Add the garlic and saute for half a minute.

5.Add the marsala, deglaze the pan, add the chicken broth and lemon juice, bring to a boil and let simmer until reduced by half, about 5-7 minutes.

6.Season with salt and pepper, mix in the butter and return the chicken to the pan and cook for 2-3 minutes.

7.Mix in the parsley and remove from heat