Chicken Marsala

 

Ingredients:

• 4 small skinless, boneless chicken breasts or 2 large chicken breasts (cut in half horizontally)
• Flour
• Salt & Pepper
• 2 T. butter
• 1 T. olive oil

Mushroom Sauce:

• 8 ounces fresh mushrooms
• (white button and cremini work well)
• 1 small onion (chopped)
• 2 garlic cloves (minced)
• 2 T. butter
• 1 T. olive oil
• 1/2 tsp. tomato paste (opt)
• 3/4 cup Marsala cooking wine 
• 3/4 cup chicken stock
• 1/2 cup heavy whipping cream
• Salt & pepper to taste
• Parsley garnish

Directions:

1. Flatten chicken breasts between two sheets of  plastic wrap.  (Check out the video above on how to flatten chicken breasts)
2. Salt and pepper each chicken cutlet
3. Dredge the chicken breasts in flour. Shake off the excess flour.
4. Add the olive oil and butter to frying pan.
5. Fry chicken until golden brown on both sides.
6. Place chicken on a plate and cover with aluminum foil leaving a little opening for moisture to escape.
7. Dissolve tomato paste in the Marsala wine.
8. Heat butter and olive oil in a skillet and saute' mushrooms until golden brown.
9. Add onions and garlic and cook until onions are soft and fragrant.
10. Add the Marsala wine and tomato paste mixture to the mushroom mixture and cook for another 5 minutes.
11. Then turn up the heat and add the chicken stock and cook for about another 5 minutes
12. Turn down the heat a little and add the heavy cream in a steady stream and when it comes to a slight boil and is slightly thickened turn the heat down to low.. 
13. Return chicken cutlets to the frying pan and spread the sauce over the chicken cutlets. Cook on low to reheat the chicken cutlets.
14. Serve