Chicken Marsala

Chicken Marsala 

Ingredients

4 skinless, boneless, chicken breasts (about 1 1/2 pounds)

1 cup all-purpose flour, for dredging
1/2 teaspoon freshly ground black pepper
1/2 teaspoon Tony Chachere's (any cajun seasoning)
1/4 teaspoon garlic powder

1/4 cup extra-virgin olive oil
1 stick of unsalted butter

16  ounces mushrooms, stemmed and thinly sliced
1/2 cup of thinly sliced onions

4  cup sweet Marsala wine

1 cup chicken stock

Garnish: 1/4 cup chopped flat-leaf parsley

Directions

Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with Tony and pepper and garlic powder; mix with a fork to distribute evenly.

Heat the olive oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm. in another BIG saute PAN....

Lower the heat to medium and add the sliced mushroom and sliced onions  to the drippings in the pan, saute until they are nicely browned and their moisture has evaporated, about 5 minutes. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Then pour the mushroom and the onion mixture into the chicken cutlets. Stir in the butter and let it  simmer gently for 2-4 minute to heat the chicken through. Season with Tony and pepper and garnish with chopped parsley before serving.

Serve over butter pasta or steam green beans....

ENJOY!!!

I like to eat my chicken marsala with steam veggies because I am trying to eat healthier, but my kids and husband like to eat it with butter pasta or creamy garlic mash potato.