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Marsala Chicken and Mushrooms
Here's an easy recipe with a great sauce.
- 2-3 boneless, skinless chicken breasts
- Salt and pepper to taste (about 1/4 tsp each to start)
- 2 Tbs flour
- 1 Tbs olive oil
- 1 cup sliced mushrooms
- 1/2 cup Marsala wine
- 1/2 cup chicken broth
- 2 Tbs lemon juice
- fresh chopped parsley for garnish
Flatten the chicken breasts between two sheets of waxed paper or plastic wrap using a meat mallet.
Salt and pepper the chicken, then dredge in the flour.
Heat the olive oil in a frying pan over medium high heat and brown the chicken breasts, about 3-4 minutes per side. Remove the chicken from the pan.
Add the mushrooms, wine, broth, and lemon juice to the pan and simmer ten minutes or so, until the mushrooms are cooked and the liquid is reduced to about 2/3 cup.
Put the chicken back into the pan, spooning the sauce over it so it's well coated. Cover and cook 5 more minutes or so, until chicken is done. Sprinkle with the parsley and serve with rice or pasta.
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