Chicken Marsala

serves 4

4 boneless, skinless chicken breasts, pounded to ¼ inch thickness
½ C flour
salt and pepper
6 T butter
3-4 cloves garlic, minced
2 shalots, diced
¾ C Marsala wine
¼ C diced green onions
2 T chopped fresh flat leaf parsley
1/3 C heavy cream
½ C grated Parmesan cheese
½ C chicken stock
1/2 C chopped mushrooms (I used baby Bellas since it’s what I had)
1 small yellow onion

Pound the chicken until it is about ¼ inch thick. Set aside.

Heat oven to 200°, then turn to warm.

Chop the garlic, shalots and onion, set aside. Chop the green onion and mushrooms, set aside in a small bowl.

Melt 2 T of the butter in a large skillet, then saute the onions, garlic and shalots until they are soft. Remove from pan using a slotted spoon and set aside. Add more butter if necessary, then cook the chicken, about 3 minutes per side, until it is cooked through and no longer pink in the center. Once the chicken is cooked, place it on an oven-safe plate or pan and set it in the oven to stay warm.

Add the onions and garlic back into the pan, then add a touch more butter, the mushrooms and the green onions. Cook until tender.

Pour the wine into the pan and stir to deglaze, then simmer until reduced by about half.  Add in the chicken stock and heavy cream and mix. Mix in the Parmesan and stir until melted. Pour the sauce over the chicken and sprinkle with the parsley, serve.
Laura's Recipe Collection