Chicken Marsala

By BurnisonFam

Ingredients

• 4 skinless, boneless, chicken breasts, pounded thin
• flour for dredging or can mix 1 1/2 c bread crumbs with 1/3 c parmesan cheese
• 1/4 c grapeseed oil
• 8 oz button or crimini mushrooms, sliced (optional)
• 1/2 c marsala wine
• 1 c chicken stock
• 2 T unsalted butter
• 1/4 c chopped flat-leaf parsley

Preparation

Step 1

Using a meat mallet, pound the chicken breasts flat. Season both sides with salt and pepper and then dredge in flour shaking off any extra. Preheat a saute pan over medium high heat. When hot, add the grapessed oil. Gently place each breast in teh hot pan and allow to brown for 2-3 minutes on each side. The chicken should be cooked through. Transfer chicken to a platter and keep warm.

Using the same pan, add the slided muchrooms and saute until they are softened and browning aournd the edges. Deglaze with the marsala wine and reduce by half o fits original volume. Add the chicken stock and simmer for 5 mins. Finish the sauce by swirling in the butter and parsley. Season with salt and pepper. Pour the marsala sauce over the chicken and serve.