Chicken Marsala

It's been awhile--- doc programs are no joke! This is a recipe for Chicken Marsala that has become somewhat of a regular in our house. It's surprisingly quick and easy to make! I like to serve it over some angel hair pasta with fresh grated Parmesan cheese.

Ingredients

• 2 boneless skinless chicken breasts, completely butterflied, making 4 thin breasts
• 12 oz mushrooms of your choice, sliced
• 1 cup chicken broth
• 1 cup marsala wine (dry or sweet, your choice!)
• 4 Tbsp. butter
• 2 Tbsp. extra virgin olive oil
• 2 cloves garlic, minced
• 1/4 cup flour
• 1 Tbsp. paprika
• 1 Tbsp. garlic powder
• 1 Tbsp. salt
• 1 tsp. black pepper
• 1 tsp. dried oregano
• 1 tsp. dried thyme
• 1 tsp. onion powder
• 1/2 tsp. cayenne pepper

Directions

1. Begin preheating a large pan over medium-high heat. Add half the butter and the olive oil.

2. Mix the paprika, garlic powder, salt, black pepper, oregano, thyme, onion powder, and cayenne pepper in a small bowl. Sprinkle this on both sides of the chicken liberally. 

3. Coat the seasoned chicken in flour and place in the pan. Cook 3-4 minutes per side, remove, and set aside.

      

4. Add 1 Tbsp butter to the pan with the sliced mushrooms. Cook the mushrooms for about 5 minutes, then season with salt and pepper. Add in the minced garlic and cook another minute.

5. Add the chicken stock and marsala wine and stir until boiling. Reduce heat to simmer until the sauce begins to thicken.

6. Add in the remaining 1 Tbsp. butter and the chicken. Cover and reduce heat to low for 3-5 minutes, until the chicken is cooked all the way through.

7. Remove from the heat and serve over pasta or rice.