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Chicken Marsala

Justin Cutshaw

Serves 2

Ingredients

  • 2 Chicken breasts (pounded thin (¼ inch))
  • 1 cup marsala wine
  • 1 cup chicken broth
  • 16 oz rough chopped cremini mishrooms (feel free to use any muhsroom)
  • 2 cloves minced garlic
  • 1 Tbl spoon minced shallots
  • 4 Tbl spoon butter
  • 2 Tbl spoon olive oil
  • ½ cup flour
  • salt and pepper (to season flour)
  • chili powder (to season flower)
  • chopped parsley (garnish)

Instructions

Keep screen awake
  • 1
    Season flour with salt, pepper and chili powder. dredge chicken in four and shake off excess
  • 2
    heat 2 tablespoons of oil and butter in a pan on medium high. once hot add chicken and cook until golden brown, per side and remove
  • 3
    add another tablespoon of butter and add in mushrooms. cook until they've sweated out all their juice.
  • 4
    add marsala wine and cook down to about 1/3 remaining, scrapping the pan with a wooden spoon to get off all the bits stuck to the bottom
  • 5
    add chicken broth, bring up heat a bit until light boil. cook for a and turn back down to medium. add chicken back to pan and remaining butter and cook until sauce starts to thicken, turning chicken over every so often. this should only take maybe
  • 6
    remove chicken and cook sauce down if needed until a little thicker. Pour sauce over chicken and garnish with parsley

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