Sunday, September 29, 2013

Chicken Marsala

2 chicken breast
Salt and pepper
Olive oil
8 oz fresh mushrooms, your favorite kind
2 Tbsp butter, or so…
½ cup sweet Marsala wine
½ cup chicken broth
Parsley for garnish…

Slice chicken breast in half ; cover with parchment paper and pound to about ¼ inch thickness.

Salt and pepper well. 
Dredge in flour. 
Coat heavy cast iron skillet with olive oil, enough to coast the bottom. 
Over medium high heat fry chicken until golden brown, 3 to 5 minutes on each side or so. 
Remove from skillet to paper towel to soak up any moisture for a few minutes. 
Transfer to serving dish; cover with foil to keep hot.

Over medium heat add butter to cast iron skillet; 

scrape up all dripping from chicken. 
Sauté mushrooms about 5 minutes; season well with salt and pepper. 
Add Marsala, chicken broth stirring every once in a while until sauce thickens.

Pour mushroom and sauce over chicken and garnish with parsley or oregano. Enjoy!