Chicken Marsala

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Chicken Marsala

Prep Time

Cook Time

Serves

INGREDIENTS

1 pound boneless chicken breasts, sliced thin

4 tablespoons flour for dredging (can be gluten-free), divided

Salt and Pepper

2 teaspoons minced garlic

2 T extra virgin olive oil

8 oz baby bella mushrooms, sliced

1/2 cup marsala wine

3/4 cup chicken stock

2 tablespoons butter, divided

Fresh basil chopped

DIRECTIONS

Season chicken breasts with salt and pepper on both sides and dredge in 3 1/2 tablespoons flour.

Heat olive oil and garlic. Saute chicken breasts over medium-hight heat, approximately 2-3 minutes each side. Remove when cooked and set aside.

To the same pan, add 1 tablespoon butter. After melted, add sliced mushrooms and sauté for 5 minutes. 

Add the marsala wine and boil down to remove alcohol. Add the chicken stock and simmer to reduce for about  1 minute. Stir in remaining butter, and return chicken to the pan. Add ½ tablespoon flour to thicken sauce as desired. (can use less). 

Simmer for 1-2 minutes to let chicken heat through. Season with salt and pepper and garnish with fresh basil.

Mona’s Tips

Serve with green beans and mashed potatoes.