Chicken Marsala

By á-2710

Savor a classic Italian chicken dish made with a classic dry Italian wine.
Marsala is an amber-colored wine from Sicily, with a flavor similar to, but richer than, sherry. Marsala can be dry or sweet. Dry marsala is used for savory dishes, and sweet marsala is used mainly in desserts.

Ingredients

• 4 boneless skinless chicken breasts (about 1 1/4 lb)
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup extra virgin olive oil
• 2 tablespoons olive or vegetable oil
• 2 cloves garlic, finely chopped
• 1 cup sliced fresh mushrooms (8 oz)
• 1/4 cup chopped fresh parsley
• 2 tablespoons butter
• 1/2 cup sweet Marsala wine
• 1/2 cup unsalted chicken broth
• Hot cooked pasta, if desired

Preparation

Step 1

1) Between sheets of plastic wrap or waxed paper, flatten each chicken breast to 1/4-inch thickness. In shallow dish, mix flour, salt and pepper. Coat chicken with flour mixture; shake off excess flour.
2) In skillet, heat the extra virgin olive oil up, then put in chicken breasts and fry for 5 min each side until golden brown
3) In another 10-inch skillet, heat 2 tablespoons of oil over medium-high heat. Cook garlic, mushrooms, & parsley in oil to saute, about 5 min, stirring frequently. Then add wine and butter and stir for about 4 more minutes. Then add the chicken stock and simmer on lower for a few more minutes.
4) Then add chicken to skillet. Cook about 3 - 4 min turning over for another 3 -4 min so sauce is absorbed into chicken. Serve with pasta if desired.