Chicken Marsala

Ingredients:

• 8 boneless, skinless chicken cutlets about 1/2 inch thick
• Salt and Pepper
• 1/4 cup all-purpose flour 
• 2 tablespoons vegetable oil 
• 3 tablespoons butter 
• 1/2 small onion , chopped fine
• 8 ounces sliced canned mushrooms
• 1 large garlic clove, minced
• 3/4 cup Marsala Wine 
• 1/2 cup chicken broth 
• 2 teaspoons lemon juice 
• 1 tablespoon minced parsley

 

 

Preparation:

1. Dry chicken with paper towels and season with salt and pepper.
2. Dredge chicken in flour to coat.
3. Heat 1 tablespoon oil in large nonstick skillet over high heat.
4. Add half of the chicken to pan and cook until golden brown on each side.
5. Transfer to large plate and cover with aluminum foil.
6. Repeat with remaining oil and chicken.
7. Heat 1 tablespoon butter in empty skillet over medium-high heat until foaming.
8. Cook onion and mushrooms until browned, about 5 minutes.
9. Add garlic and cook until fragrant, about 30 seconds.
10. Transfer mushroom mixture to medium bowl and cover with foil.
11. Add Marsala and broth to skillet, bring to boil over high heat, and cook until reduced to 1/2 cup, about 5 minutes.
12. Reduce heat to medium-low, return chicken and any juices to skillet.
13. Heat chicken for 1 minute.
14. Transfer chicken to individual plates.
15. Off heat, whisk in remaining 2 tablespoons butter, lemon juice, parsley, and mushroom mixture.
16. Pour sauce over chicken.
    Serve.