Chicken Marsala

Hi there, sorry I haven't posted in a while. It was a little too hot to cook lately. I decided to make Chicken Marsala tonight. But instead of buying the cooking wine from the supermarket, I went to the liquor store and bought real Marsala wine. Believe me, it makes a huge difference, I had no idea! It simmers down to a rich, nutty sauce that is delicious.

Chicken Marsala
Serves 4

1/2 cup all-purpose flour
salt
black pepper
1 1/2 lb. skinless, boneless chicken breast halves, pounded thin
2 tablespoons Olivio spread or butter
10 ounces baby bella or white mushrooms, wiped clean and sliced
1 cup Marsala wine
1 cup chicken broth

1. Combine flour, salt and pepper to taste in a shallow dish. Coat chicken pieces in flour. 

2. Spray a medium skillet with olive oil spray and place over medium heat. Add Olivio and let melt. Add the chicken to the skillet. Brown chicken on both sides, about 5 minutes. Remove chicken and set aside.

3. Add mushrooms to the skillet and saute until slightly softened. Add the Marsala wine and chicken broth to the skillet. Simmer for about 2 minutes.

4. Combine 1 tablespoon flour and 3 tablespoons water in a small bowl until mixture is smooth. Add flour mixture to the skillet, stirring to combine. Let simmer for another 2 minutes, stirring occasionally. Add chicken back to skillet. 

5. Cover skillet and let simmer over low heat for about 15 minutes, turning chicken occasionally. Divide chicken and sauce among 4 plates. Serve over pasta, or even brown rice or couscous.