CHICKEN MARSALA

 

1# of skinless boneless chicken breast
1tsp- All purpose Italian Seasoning
¼ tsp- Salt
¼ tsp- White Pepper
1 cup- All Purpose Flour 

2-3 ounces of extra virgin olive oil
¼ cup Marsala Wine
½ cup of sliced fresh white mushrooms
4 ounces of white stock (veal or chicken broth is fine)
2 tablespoons of chopped unsalted butter
2 tablespoons of heavy whipping cream
½ tablespoon of chopped garlic 

Salt and white pepper to taste
Chopped parsley (for garnish)

Lightly pound chicken breast and trim of all visible fat and if not cut already, cut into four small pieces, approximately 4 ounces each.

Heat a 10” or slightly larger skillet with the olive oil.  Sear chicken and cook for approximately 3-4 minutes on each side until just fully cooked through.  Place chicken to the side of the skillet.

Add garlic to the skillet and sauté for a few minutes. Then add mushroom and sauté just until they start to become translucent, add stock and Marsala wine. Bring to a light boil and reduce to about 2/3 of the original liquid. Reduce heat and swirl in butter, add cream and season to taste.

Serve immediately on heated plates with the chicken napped with the sauce and garnished with chopped parsley.