Chicken Marsala

4 skinless chicken breast fillets

3 T. Olive oil                          ½ cup flour

4 T. butter                       2 tsp. minced shallots

1 tsp. minced garlic             12 oz. sliced mushrooms

1 cup Marsala wine (red)    1 cup beef broth

1 tsp. cornstarch (more if needed)

½ cup heavy cream              Chopped parsley garnish 

Chicken Seasoning

1 ¼ tsp. salt                            1 tsp. black pepper

¼ tsp. garlic powder           ¼ tsp. onion powder

½ tsp. dried thyme               ½ tsp. dried parsley

¼ tsp. marjoram 

Mashed potatoes or noodles

Directions:  Place chicken breast flat on a cutting board, with your hand on top to guide, cut the chicken breasts in half horizontally to get two pieces.  Slightly pound/ tenderize.  Sprinkle with chicken seasoning and wrap in plastic.  Let rest 10-15 minutes for spices to absorb.

Place flour on large plate and dredge chicken.  Heat the olive oil and 2 T. butter in a skillet over medium heat. Add chicken breasts and cook for 2-3 minutes on each side.  They should be well-browned and cooked.  Remove them to a plate, cover.

In same skillet, add mushrooms and shallots.  Stir and cook for 5-6 minutes.  Add minced garlic and cook 1 minute.  Pour in wine and beef broth.  Stir and scrape plan.  Cook for 203 minutes, reducing the liquid by half.

In a small bowl, whisk the cornstarch into the cream.  When the sauce has reduced, add the cream mixture.  Let thicken for another 1-2 minutes.  Turn off heat.  Add remaining 2T butter and stir.

Serve chicken over mashed potatoes or noodles.  Add sauce.  Garnish with parsley.

Comment:  Usually make more chicken with same amount of sauce.  Can also grill the seasoned chicken separately and then serve with sauce.