Chicken Marsala

Chicken Marsala.

Chicken Marsala recipe serves 4

4 boneless, skinless chicken breasts

1/2 lb. butter

1/4 cup olive oil

Salt and pepper

Flour for dredging cutlets

1 shallot

1 lb. mushrooms

3/4 cup Marsala wine

3/4 cup beef broth

1/2 cup chopped parsley

Juice of 2 lemons or 1/4 cup

Preheat oven to 350 degrees F

Cut each breast into 2-3 pieces.

Melt 1/4 lb. of butter in a large skillet with olive oil.

Season flour with salt and pepper and coat each piece of chicken with flour.

Cook chicken in skillet over medium heat until lightly browned, about 1-2 minutes per side.

Put chicken to a baking dish.

Separate mushroom caps from stems.

Chop the shallot and mushroom stems. Slice the mushroom caps.

Melt remaining butter in the same skillet and add the mushrooms and shallot.

Cook 2-3 minutes or until the mushrooms begin to release their juices.

Add wine optional, broth, and half of parsley.

Season with salt and pepper and simmer for 5-10 minutes to slightly reduce.

Pour the lemon juice over chicken in the baking dish.

Pour wine sauce over, cover, and bake for 15 minutes.

Remove from oven, sprinkle chicken with remaining parsley, and serve with a good salad.