Chicken Marsala with Mushrooms
1/2 cup flour
1/2 teaspoon freshly ground pepper
4 skinless, boneless chicken breast halves, pounded to 1/4 inch thickness
4 tablespoons butter
1 tablespoon olive oil
1/2 cup chopped onion
2 cloves garlic, minced
1/2 pound mushrooms, sliced
1/4 cup Marsala
2/3 cup beef stock
Salt to taste
Mix flour and pepper in a shallow dish. Dredge chicken in flour mixture to coat. Shake off excess.
In a large frying pan, heat 2 tablespoons butter in olive oil over medium heat. Add chicken and cook until lightly brown, about 3 minutes on each side. Remove and keep warm. Add onion and garlic and sauté until onion is tender, about 3 minutes. Add mushrooms and cook until lightly browned, 3 to 5 minutes.
Return chicken to pan. Stir in Marsala and beef stock. Bring to a boil, reduce heat, and simmer until liquid reduces by one-third. Whisk in remaining butter. Season with additional salt and pepper to taste. Serve with buttered parsleyed noodles. Makes 4 servings.
Glen's Place
