Chicken Marsala


1 cup chicken broth
6 boneless chicken breasts
1/3 cup flour
2 tbsp butter
3 tsp olive oil
3 cups sliced portabella mushrooms
1 cup Marsala wine
salt and pepper to taste


Split chicken breast, place between two sheets of plastic wrap and pound thin; season lightly with salt and pepper. Dredge in flour on both sides. Heat 1/3 of the butter and 1 tsp of oil in a 12” skillet over medium-high heat. When butter stops crackling, add chicken. Brown lightly on each side, remove from pan and set aside. Heat remaining butter and add mushrooms, browning on both sides. Add Marsala wine and chicken broth. Return chicken to pan, simmering until a sauce consistency. Serves 6


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