Chicken Marsala

You’ll Need

•  4 whole boneless chicken breasts
•  flour for dredging
• salt and pepper to taste
• 2 T. olive oil
• 2 T. butter
• 1 C. Marsala wine
• 1 C. chicken stock
• 1 1/2 C. fresh sliced mushrooms (any type)

Prepare the chicken

Cut each chicken breast in half.

Pound each half to 1/4 inches thick.

Season lightly with salt and pepper.

Dredge in the flour and shake off excess.Into the frying pan

Heat the oil and butter in a large saute pan.

Add the chicken and lightly brown on each side, about 2 minutes per side.Now the sauce

Add the Marsala, chicken stock and mushrooms.

Cook until the mushrooms soften and sauce thickens slightly, about 5 minutes.