• 1/2 cup unbleached all-purpose flour
  • 2 tsp. garlic powder
  • ½ tsp. salt
  • 3 (6 to 8-ounce) boneless, skinless chicken breasts, cut in halves and pounded thin
  • 3 tablespoon good olive oil
  • 3 tablespoons butter
  • 3 cups sliced mushrooms
  • 1 cup good Marsala wine
  • 1 cup low-sodium chicken stock
  • Salt and freshly ground black pepper

Quick, simple to prepare and delicious, chicken marsala is one of my all-time favorite chicken recipes. I make it the same way I make my chicken piccata, expect instead of using lemon juice and chicken stock I use marsala wine and stock. A recipe like this that took no time at all to make with few ingredients is

In a shallow bowl or plate, combine the flour, garlic powder and salt; stir to combine thoroughly. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.

Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 2 tablespoon of the butter and 3 tablespoons of olive oil and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside. Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly. Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes.

I like to serve this Roasted Rosemary Red Potatoes or Garlic Mashed.