Easy Chicken Marsala

Print Save Easy Chicken Marsala Recipe Embed Ingredients For the Chicken: 1/3 cup All-Purpose Flour 1/4 teaspoon Salt 1/8 teaspoon Black Pepper 1 1/3 pounds Boneless Skinless Chicken Breast, thin 1 tablespoon Salted Butter 1 tablespoon Olive Oil 1/4 cup Marsala Wine juice of 1/4 Lemon For the Mushrooms: 16 ounces White Mushroom, sliced 2 tablespoons Salted Butter 1/8 teaspoon Salt, plus extra to taste 1/8 teaspoon Black Pepper, heaping For Garnish: Fresh Parsley, optional Directions Clean your mushrooms by placing them in a colander and running them under a light spray of water. Use a vegetable brush to gently scrape off any dirt. Pat the mushroom slices dry with a paper towel. In a dinner plate, stir together your flour with 1/4 teaspoon salt and 1/8 teaspoon pepper. Line a large cutting board with plastic wrap. Place your chicken breasts on the plastic and cover them with another sheet of plastic wrap. Pound the breasts with a mallet or skillet to thin them further and tenderize them. Using a fork, transfer one piece of chicken to your flour mixture. Flour both sides of the chicken, patting the flour onto the chicken with the back of your fork. Transfer your floured chicken to a plate. Continue flouring the remaining breasts. In a large skillet (cast iron works great if you have one) melt one tablespoon of butter and one tablespoon of oil over high heat. Add your chicken breasts in a single layer. (They should fit, but if not, cook them in two batches.) Sauté the chicken over high heat until golden brown on the first side. (It should take 2-4 minutes.) When the first side is done, flip over the chicken to brown the other side. It should take a couple minutes. Pour your wine over the chicken and squeeze on your lemon juice. Cook for a couple more minutes, flipping the chicken over one more time to coat it in the sauce. Turn off the heat and remove the cooked chicken to a serving platter, leaving the pan juices in your skillet. Cover the chicken with foil. Turn on the heat to medium high and add 2 tablespoons of butter to your skillet to melt. Add your sliced mushrooms and spread them out in the pan. Sprinkle on your 1/8 teaspoon of salt and heaping 1/8 teaspoon of pepper. Cook the mushrooms until most of their liquid evaporates, stirring occasionally. It could take up to 10 minutes. Taste a mushroom to see if it's cooked. If needed, add more salt and pepper. Serve the chicken topped with the mushrooms (and pan juices). Garnish with snipped parsley, if desired. Store leftovers in the refrigerator for 3-4 days. Recommended Dreamfarm Vebo Wusthof Santoku Knife - 5 inch Le Creuset Skillet Lodge Cast Iron Skillet Source: Cooking with Mamma C. Based on my Mom's version, but she never measures anything. via Food Fanatic http://ift.tt/2jaG1Sg Food Fanatic