Chicken Marsala

Chicken, wine, mushrooms... What's not to love?

Ingredients:

2lbs Chicken Breast

Flour Mix (1 cup Flour, 1 Tbl Garlic Powder, 1 Tbl Onion Powder, 1 Tbl Salt, 1 tsp Black Pepper)

2 Tbl Butter

1 Onion, small dice

1lb Mushrooms, I prefer Criminis

1 Cup Marsala Wine

3 Cups Chicken Stock (the canned kind if fine for this recipe)

Start by slicing all your mushrooms and then dicing your onion.  Next slice your chicken into thin cutlets. 

Get the largest, shallow pan you have hot.  Add enough oil to generously coat the bottom.  Dredge your chicken in the flour mix, shake off extra flour.

Once you see a little smoke come off the oil, GENTLY place chicken into pan.  Cook until it is light brown, flip and do the same on the other side. 

Work in batches, unless you have a HUGE pan you will never fit all the chicken in at once.  As the chicken browns remove it from the pan and set it aside.  As you are cooking the chicken you will notice tasty little brown bits gathering on the bottom of the pan, this is good (the French call this Fond) BUT if you notice they are getting dark brown/black turn down your heat.  You will need to add a little more oil as you add more chicken to the pan.

Once all of the chicken is browned and removed from pan, turn the heat to medium low.  Add butter (the melted butter should lift all those brown bits from the bottom of the pan.) 

Add onion and a pinch of salt.  Let cook until the onion is translusent. 

Turn heat up to medium high and add mushrooms, they will drop a lot of liquid, this is fine.  Just keep cooking until the liquid had dried up and mushrooms are just starting to brown. 

Add Marsala and cook until almost fully reduced (should be syrupy). 

Add chicken stock and browned chicken.  Cook for about 15 minutes over medium heat or until sauce has slightly thickened and reduced by about half.  Check your seasoning.   

Serve with roasted red potatoes or rice and steamed broccoli (see my "Eat Your Broccoli" Blog)