Chicken Marsala

Chicken Marsala

You won't believe how quick and easy it is to prepare this delicious chicken Marsala recipe. Serve chicken Marsala with hot cooked pasta or rice.

Ingredients:

• 4 boneless chicken breast halves without skin
• 1/4 c all-purpose flour
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 tsp dried leaf basil
• 3 TB butter
• 3 TB olive oil
• 1 TB Rosemary
• 1/2 c sweet marsala wine
• 1 c chicken stock
•  2TB butter
• chopped flat-leaf parsley no more than 1/4 c 
• 1 package mushrooms any taste wonderful!

Directions

Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of basil, salt and pepper; mix with a fork to distribute evenly.

Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don't fit comfortably in the pan.

Remove the chicken to a large platter in a single layer to keep warm.
Lower the heat to medium add the mushrooms and saute until they are nicely browned about 5 minutes; season with rosemary, salt and pepper.

 Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol.

Add the chicken stock and simmer for a minute to reduce the sauce slightly.

Stir in the butter and return the chicken to the pan; simmer gently for 10 minutes to heat the chicken through.

Season with salt and pepper and garnish with chopped parsley before serving. Serve this easy chicken with hot cooked pasta, mashed potatoes, or rice.

 If you want to make it healthier use less butter & don't dredge the chicken just grill it.