Chicken Marsala

Yum, that is all I have to say about this recipe.  I have tried Chicken Marsala at a few Italian restaurants and nothing beats this, my mother-in law's, recipe.  The sauce has the perfect balance of garlic, lemon and Marsala wine.  Pair it with homemade Fettuccine Alfredo for a rich, delicious Sunday dinner!


Chicken Marsala:
adapted from Mary Hubbell
click here for printable version



1 1/2 # boneless, skinless chicken breasts, pounded thin
1 cup flour
3/4 cup Marsala wine
8 ounces fresh mushrooms, sliced
1 ounce fresh garlic, mashed with 1 teaspoon salt in a mortar and pestle
1 lemon, juiced
1 tablespoon fresh parsley, minced
2 tablespoons butter
2 tablespoons extra virgin olive oil, plus more for browning chicken
salt
black pepper
garlic powder 
cayenne pepper


Preheat the oven to 200 degrees.
Lightly season the chicken breasts with salt, pepper, garlic powder and cayenne.  Lightly flour chicken.  Coat the bottom of a pan (preferably cast iron) with olive oil, heat over medium heat.  

Cook breasts until browned on both sides.

When the chicken is browned evenly put in oven to cook through and to keep warm.
Deglaze the pan with the Marsala wine.

In a separate skillet, heat the butter and 2 tablespoons of olive oil over medium heat.  Saute the garlic for 2 minutes, then add the mushrooms and parsley.  Cook until the mushrooms are soft.  Add the lemon juice, set aside.

Pour the wine and drippings into mushroom sauce.  Add the chicken and stir to coat.
Serve over noodles.