Recipe courtesy of The Bear Cupboard (
Adapted from Florio
Rating:  9.5 out of 10

2 cups cold water
2 Tbsp. kosher salt
2 boneless, skinless chicken breasts or 1 lb. of chicken tenders
1 Tbsp. olive oil
1/2 cup chopped onion
1 Tbsp. chopped garlic
4 oz. fresh white or cremini mushrooms, sliced
3/4 cup Florio Marsala, dry or sweet (I prefer sweet)
1/2 cup heavy cream
sea salt and black pepper to taste
2 Tbsp. chopped fresh parsley

In resealable plastic bag, combine water, salt and chicken.  Refrigerate 1 hour.  Drain.  Rinse chicken well under cold running water.  Pat dry with clean paper towels.  If using whole breasts, cut breasts in half to make thin cutlets, and pound to even out.  For chicken tenders, just pound to even out.

In large, heavy skillet (an iron fry pan would be perfect, and is what I used), heat oil over medium-high heat.  When it's sizzling, add chicken and brown, without moving, for about 3 minutes per side.  Add onion, garlic and mushrooms and saute for one minute.  Pour wine over pan and simmer for one minute.  Add cream, and season to taste with salt and pepper.  Lower heat to medium and simmer 3-5 minutes, or till chicken is done and sauce is bubbling.  Serve chicken with sauce and sprinkle with parsley.  Serves 3-4  (Mashed potatoes, buttered parsley noodles or rice make good accompaniments.  Leftovers of Chicken Marsala are excellent reheated. )