Pure Gold Chicken Marsala
3 Tablespoons flour
1/2 teaspoon ground pepper
4 skinless, boneless chicken breast halves, pounded to 1/4 inch thickness
4 tablespoons butter or margarine
1 Tablespoon vegetable oil
1/2 cup chopped onion
2 garlic cloves, chopped
1/2 pound mushrooms, sliced
3 Tablespoons dry marsala
2/3 cup beef stock (I used chicken broth)
Salt to taste
1. Mix flour and pepper in a shallow dish. Dredge chicken in flour mixture to coat;
shake off excess.
2. In large frying pan, heat 2 tablespoons of the butter and oil over medium heat. Add
chicken and cook until lightly brown, about 3 minutes a side. Remove and keep warm.
Add onion and garlic and saute until onion is tender, about 3 minutes. Add
mushrooms and cook until they are lightly browned, 3 to 5 minutes.
3. Return chicken to pan, stir in Marsala and stock. Bring to a boil, reduce heat, and
simmer until liquid reduces by one-third. Whisk in remaining butter. Season with salt
and additional pepper to taste. Serve with buttered, parsleyed noodles