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    Chicken Marsala

    This simple yet delicious recipe will make your dinner guest crave more. As a side I serve this with angel hair pasta aglio e l’olio (garlic/olive oil).

    You will need:
    Boneless/skinless chicken breast – approximately 6 ounces/person
    Olive Oil – approx. 1 TBS/serving
    Butter – approx. 1 TBS/serving
    Mushrooms – white button or crimini (sliced)- approx. 2 oz/serving
    Chicken broth – approx. 1/4 cup/serving
    Marsala wine – good quality approx. 2 TBS/serving

    Heat oven to 350° F. Place butter and olive oil in a sauté pan large enough to hold breasts without crowding, heat until butter melts. Dust chicken breasts with flour, pat off excess. Place breasts in sauté pan, presentation side down, sauté until a rich brown crust develops, turn breasts over and sauté until other side develops the same crust. Move breasts to a cookie sheet or oven proof pan to finish (internal temperature should read 160° F (time will be decided by the thickness of the breast pieces).
    If there is not enough oil/butter left in the pan add another tablespoon of each. Add cut mushrooms with approximately one tablespoon of flour to skillet and cook until browned and somewhat dry. Add Marsala wine and cook until wine is reduced by at least half, add chicken broth and continue to cook until reduced by half. At this stage season with salt and pepper to taste.
    Remove chicken from oven and add to the sauce, cover and simmer for approximately five minutes. Place breast on a serving platter and cover with sauce. Garnish with some parsley.

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