CHICKEN MARSALA

1 Ea. Chicken Breast
Dredging All Purpose Flour
1/4 Cup Extra Virgin Olive Oil
8 Oz. Mushrooms (sliced)
1/2 Cup Marsala
1/2 Cup Chicken Stock
2 Tbls. Shallots (finely chopped)
Salt & Pepper to Taste 

  


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Method:
Pound chicken with a flat meat mallet until 1/4 inch thick. Dredge chicken on both sides in seasoned flour. Sear in hot oil until golden. Remove from skillet. Add mushrooms and shallots, season with salt and pepper. Pour in marsala and reduce. Add stock and simmer. Return chicken to the skillet and heat chicken through. Season with salt and pepper.

Yields: 1 Serving

 

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