Chicken Marsala

Yield: 2 servings

Ingredients

• ½ cup all-purpose flour
• 2 six-ounce boneless, skinless chicken breasts, pounded
• 4 tablespoons extra virgin olive oil
• 2 cups sliced mushrooms
• 2 shallots, thinly sliced
• ½ cup Marsala
• ¼ teaspoon cayenne pepper
• ¼ teaspoon garlic powder
• 3 tablespoons picked parsley, chopped
• 1 cup chicken stock
• 1 tablespoon unsalted butter
• ¼ teaspoon freshly squeezed lemon juice
• Kosher salt
• Freshly ground black pepper

Procedure

1. Combine the flour, garlic powder, and cayenne pepper in a shallow bowl.
2. Dredge the pounded chicken breast halves in mixture; shake to remove excess flour.
3. Heat 3 tablespoons extra virgin olive oil in large skillet over medium-high heat until shimmering.
4. Cook chicken breasts until golden brown on both sides, about 3 minutes per side. Remove and set aside.
5. Add 1 tablespoon of the remaining olive oil to the pan. Add the mushrooms and shallots. Cook, stirring frequently, until the mushrooms are golden brown around the edges and have given off their liquid.
6. Add the Marsala wine and bring to a boil.
7. When wine has reduced by half, add chicken stock. Cook for 4 minutes, or until sauce has thickened slightly.
8. Lower heat to medium and return chicken breasts to pan. Wait until they are cooked through and sauce has thickened, about 5 minutes.
9. Swirl in 1 tablespoon butter and season to taste with lemon, salt, and pepper.

Credits

Recipe courtesy Discovery Health.