Chicken Marsala

INGREDIENTS:

• 2 chicken breasts (flattened with meat mallet)
• 2-3 cups baby bella mushrooms (each chopped into four pieces)
• 1/2 cup parsley
• Vegetable oil
• 1/2 cup flour
• Salt, pepper, 1 tsp. garlic powder
• 1/2 cup marsala wine

DIRECTIONS:

• Cooking in vegetable oil in large skillet, cook mushrooms, parsley, and garlic powder for 5 minutes. Stir frequently.
• While mushrooms are cooking, coat chicken in flour.
• Cook chicken for 15 minutes (flipping once) with the mushrooms. Try to scoop as many of the mushrooms onto the chicken as you can... the mushroom flavor will begin to soak into the chicken. This will also keep the mushrooms from burning and will lessen the amount you need to stir/flip them.

• Add marsala wine and continue to cook for another 6 minutes. Flip twice.

When finished, not much liquid will remain in the pan. The wine will almost completely have soaked into the chicken.


Note: This chicken is quite easy to cook stovetop since the chicken is flattened. Be careful after adding the wine that you don't start to burn the chicken. Flip several times... the chicken should be sufficiently cooked through before adding the wine.



Derived from Betty Crocker Cookbook.