Chicken Marsala

Serves 4

1 TBSP Extra Virgin Olive Oil

2 Cloves of Garlic or 1 Shallot, Minced
3/4 Chicken Breasts

Salt and Pepper

1 C Chicken Broth

1 TBSP Flour 

10 OZ Mushrooms, Button or Crimini, Sliced

1/2 C Marsala or Dry White Wine

2 TBSP Parsley, Chopped

Prepared Spaghetti or Creamy Polenta

1. In medium skillet on medium high heat, add the olive oil, garlic, and seasoned chicken (lightly season each side of the chicken breast with salt and pepper). Cook the chicken until it is throughly cooked and brown of each side of the chicken. Cook chicken about for about 5-7 minutes. Then remove chicken from pan into a covered container to keep the chicken warm. 

2. In the same pan, bring down the heat to medium low and add half a cup of chicken broth to deglaze the pan and simmer for 2 minutes. 

3. Next, quickly whisk in the flour to thicken the broth. Then add the remaining broth, garlic, and mushrooms. Cook the mushroom until they are tender and the sauce darkens. 

4. Then raise the heat up to medium high heat, add the Marsala wine, and cook for 2 to 3 minutes. 

5. Finally add the chicken to the sauce, serve over pasta, garnish with parsley, and enjoy.