Chicken Marsala



4 boneless, skinless chicken breast halves
1 qt. Half & Half
¼ tsp. fresh ground black pepper
¼ tsp. seasoning salt
1 tsp. dried oregano, crushed
1 c. + 1 tsp. all-purpose flour
1 tsp. garlic powder
¼ c. extra-virgin olive oil
6 Tbsp. unsalted butter, divided
16 oz. crimini mushrooms, sliced
1 tsp. flour
1 c. sweet Marsala wine
1 c. chicken stock
¼ c. chopped flat-leaf parsley

Put the 1 cup of flour in a pie pan or other shallow dish and season with the garlic powder; mix with a fork to distribute evenly. Put the chicken breasts on a cutting board and trim off the skinnier ends, lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about ½-inch thick. Soak the flattened chicken breasts in a covered container filled with the Half & Half for approximately 30 minutes.
Heat half of the oil over medium heat in a large skillet. While the oil is heating, season the chicken breasts with pepper, seasoning salt, and dried oregano; dredge both sides of the chicken in the seasoned flour, shaking off the excess. When the oil is hot, gently place the chicken 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 and cover them with foil to keep warm.
Add 4 tablespoons of butter to the skillet and allow it to melt; add the mushrooms and sauté until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Sprinkle the remaining teaspoon of flour over the mushrooms and stir to coat well. 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. Stir in the remaining butter; simmer gently for 1 minute to heat through. Remove the chicken to serving plates and pour the mushrooms and sauce over the top, garnish with chopped parsley before serving. Makes 4 servings