Recipe Station

Ingredients To Purchase & Mix Together

• 4 boneless, skinless chicken breasts, cut in half
• salt
• black pepper
• 8 to 10 ounces mushrooms, stems trimmed and sliced
• 3 tablespoons olive oil
• 4 tablespoons unsalted butter
• 2 large cloves garlic
• about 1/3 cup flour
• 1/3 cup stock
• 1 teaspoon corn starch
• 2/3 cup Marsala wine
• 1 1/2 teaspoons balsamic vinegar
• 2 tablespoons parsley

Directions To Follow

1. Put chicken pieces between two sheets of plastic wrap, and pound them with a rolling pin until they’re 1/2-inch, thick. Put pieces in a bowl and season with salt and pepper. Set aside.
2. In a skillet, melt 1 tablespoon of olive oil and 1 tablespoon of butter over high heat until butter sizzles. Add mushrooms, season with salt, pepper, and cook – stirring occasionally – until  mushrooms are seared and cooked through. Add garlic to mushrooms during the last-minute of cooking.
3. Scrape the mushrooms onto a plate and wipe the pan clean with a paper towel to remove any bits of garlic.
4. To sauté chicken, spread the flour onto a plate and dredge half of the chicken pieces in the flour, shaking off most of the excess. Heat 1 tablespoon olive oil and 1 tablespoon of butter in the pan. Add chicken pieces in a single layer. Sauté the breasts, until browned on each side. Remove the chicken pieces to a separate plate and heat another 1 tablespoon of oil and 1 tablespoon of butter in the pan, and sauté the rest of the chicken.
5. While chicken is cooking. Stir corn starch into stock until completely dissolved, mix it with the Marsala.
6. When the second batch of chicken is done and removed from the pan, pour one-third of the Marsala mixture into pan, scrape browned bits, then add the rest of Marsala mixture, as well as the mushrooms and chicken.
7. Cook the chicken and mushrooms with sauce over medium heat, turning chicken pieces over occasionally, to make sure they’re well-basted, until the chicken is cooked and the sauce has thickened. Remove from heat and stir in tablespoon of butter, balsamic vinegar and parsley.

It's Your Time To Be Italian!

Make sure you don't forget your side dishes. Salad, Bread, and the like. No matter what, if you follow these simple instructions, you'll be the new Italian master chef in your house hold. Nothing beats a perfectly dinner of Chicken Marsala, and a nice glass of paired wine. I think its time to stop reading and get cooking, let us know how your Chicken Marsala tastes!

For more info on the best Chicken Marsala around, visit David Lebovitz.