Chicken Marsala

This is a quick and easy dinner.  Not to mention it tastes good.  You can serve this with pasta, mashed potatoes, personally I like it with mashed turnips.  I use turnips in place of potatoes frequently, lower in calories and I love the spicy taste.  Anyway to make the Chicken Marsala you will need:

2 skinless, boneless, chicken breasts

salt and freshly ground black pepper

1/2 cup all purpose flour or corn starch for gluten-free

1 tablespoon Vegetable Oil

2 tablespoon butter

8 ounces container of mushroom, sliced and cleaned

1/2 cup sweet Marsala wine

1/4 cup chicken stock

1/4 cup sherry or dry white wine

Optional: 2 tablespoons heavy cream

Garnish with chopped parsley or oregano

1.  Split each chicken breast through the middle to make 2 pieces. Place plastic wrap over them and pound each one flat using a meat tenderizer/mallet until they are about a quarter inch thick. Season a good amount of salt and pepper on both sides of each piece. Place some flour on a paper plate and and dredge each piece of chicken in it. 

2.  Heat the oil andd the one tablespoon of butter over medium-high heat and when the oil/butter is hot fry each piece of chicken for 3-4 minutes on each side until they are golden brown (this may require you to do this in 2 batches). 

3.  Reduce the heat to medium add the and mushrooms. Saute mushrooms for 4-5 minutes making sure to season them with salt and pepper lightly. Add marsala wine, sherry, cream, and chicken stock allowing the liquid to reduce slightly – approx. 3 minutes. Pour mushrooms and sauce over chicken and serve. Enjoy!