Chicken Marsala
INGREDIENTS
1 lb. boneless, skinless chicken breasts, pound to ¼” thickness and cut into serving pieces
½ cup flour
Salt, pepper and paprika to taste
1 tbsp butter
1 tbsp olive oil
1 garlic clove, minced
1 cup sliced mushrooms
½ cup Marsala wine
⅓ cup half and half
Chopped parsley for garnish
INSTRUCTIONS
Combine flour, salt, pepper and paprika in a shallow dish like a pie plate.
Dredge chicken in flour mixture.
In a large skillet, over medium high heat, heat butter and olive oil until butter melts.
Add garlic and sauté until lightly golden (not brown) about 3 minutes.
Stir in the Marsala wine and half and half.
Lower heat and partially cover the skillet. Cook until chicken is thoroughly cooked - 165°F when tested with a meat thermometer.
Garish with chopped parsley.
Serves 3-4.
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