Elle's Kitchen: Chicken Marsala

This dish has been on the menu at our house

for decades.  When we were young and didn't

know how to cook, we always ordered it when

we went to Italian restaurants.  Once we learned

to cook, we learned how easy this is to make.

And better than the restaurants...

Ingredients:

2 chicken breasts, pounded thin

flour for dredging

1/4 cup olive oil

1/2 pound of mushrooms, sliced

1/2 cup marsala wine

2 Tabl. butter

1/2 cup chicken stock

salt & pepper to taste

Serves 2.

Heat olive oil in a large saute pan over

medium-high heat.

Dredge both sides of chicken breasts in

flour, shake off excess and place in pan.

Saute chicken, turning once, until lightly

browned on each side.   Transfer chicken

to a plate and keep warm in a low oven.

Drain most of the oil from pan, keep a bit

in the pan and add the mushrooms.  Saute

until they begin to release their juices.

Add the marsala wine and deglaze the pan

by scraping all the brown bits from the pan.

Add butter, chicken broth and salt &

pepper, cook for 5 minutes until the

liquid is reduced by half.

Place the chicken breasts back in the

pan and cook until heated through.

Place chicken on plates and pour

sauce on top.

Enjoy!