Chicken Marsala

Chicken MarsalaNext week, I have to cater a luncheon for about 35 people. It’s an annual thing, so every year I have to come up with something different. I decided to make Chicken Marsala. I’m going to serve it over buttered noodles. You can also serve with mashed potatoes. I tested it out last night. I omitted the cream (because I was too lazy to go buy some), which works well, though I will use some cream at my luncheon. It was really easy and very flavorful.  The picture is terrible.  I’ve really got to get better about my photos!   I need a food stylist!

Chicken Marsala

Serves 4

2 skinless, boneless, chicken breasts, cut in halves and pounded thin
salt and freshly ground black pepper
½ cup flour or corn starch for gluten-free
¼ cup olive or vegetable oil
8 oz mushrooms, sliced
2 Tbs butter
½ cup dry Marsala wine
¼ cup chicken stock
¼ cup dry white wine
2 Tbs heavy cream
Garnish with chopped parsley or thyme

Season the chicken breasts with salt and pepper on both sides of each piece. Place some flour on a plate and dredge each piece of chicken in it.

Heat the oil over medium-high heat and when the oil is hot fry each piece of chicken for 3-4 minutes on each side until they are golden brown. Remove chicken and place them on your serving platter covering them with foil. Carefully soak up any remaining oil with paper towels and discard.

Reduce the heat to medium and add butter and mushrooms. Sauté mushrooms for 4-5 minutes making sure to season them with salt and pepper lightly. Add Marsala wine, white wine, cream, and chicken stock allowing the liquid to reduce slightly, about 3 minutes. Pour mushrooms and sauce over chicken, garnish and serve.

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