Chicken Marsala

This recipe comes straight from the blog Savory Sweet Life. It is absolutely delicious....wait, let me say that again (just in case you didn't fully understand me the first time)- this chicken marsala is ABSOLUTELY DELICIOUS! I always think of chicken marsala as a fancy dish that is time consuming and difficult to make. In reality, this dish used only a few ingredients and was not too time consuming.....it still did, however, appear to be quite fancy and I'm totally okay with that! Everyone from my husband down to my three year old raved over the chicken! I served this dish with a side of buttered noodles. PLEASE make this meal for your family! It is a gem of a recipe! Enjoy!

2 skinless, boneless, chicken breasts
salt and freshly ground black pepper
1/2 cup all purpose flour (or corn starch for gluten-free)
up to 1/2 cup olive or vegetable oil (I used about 1/3 cup)
8 ounces container of mushroom, cleaned and sliced
2 tablespoons butter
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

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 plate and and dredge each piece of chicken in it.
 

Heat the oil over medium-high heat and when the oil 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). Remove chicken and place them on your serving platter covering them with foil. 

 

Reduce the heat to medium and add butter 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!