Chicken Marsala
Ingredients
- 2 chicken breast halves-boneless and skinless
- 1/4 cup unsalted butter
- 2-3 Tbsp olive or vegetable oil
- 1 pound fresh mushrooms, sliced
- 1/2-3/4 cup chicken stock (can use the fat free canned stock)
- 1/4 cup dry Marsala wine
- a little all-purpose flour for dusting the chicken
- salt and freshly ground pepper to taste
Instructions
Pound the chicken breasts until they are thinned out. Salt and pepper the chicken then lightly dust with flour, shake off the excess. Mix the butter and oil in a large skillet over medium heat. When butter is melted and the mixture is hot, add the chicken and brown on both sides-remove from skillet and keep warm. Drain the remaining oil mixture from your pan and add the mushrooms that have been sliced (I like them thick sliced) and saute for a few minutes or until they are lightly browned and the juice has cooked out. Add the stock and wine, reduce the liquid a few minutes over high heat. Reduce heat, add the chicken to the mushroom/sauce mixture and heat through. This serves two but it doubles well. I have had this dish with mozzarella melted over the chicken and it was very good.