Chicken Marsala

Chicken Marsala has to be one of my favorite dishes of all time.  Here's a fairly easy version I whipped up tonight.

6-8 Chicken Tenderloins or 3-4 Chicken Breasts, skinless & boneless

1 C. Flour

4 T. Butter

1/2 C. Chicken Broth

2 Garlic cloves, minced

8 oz. Mushrooms, sliced

1 1/2 C. Marsala Wine

1. Heat 2 T. Butter in large sauce pan. Pat chicken dry. Add salt and pepper to flour and place in medium-sized shallow bowl. Dredge chicken in flour mixture and place in pan.

2. Cook on medium-high heat about 2-3 minutes per side.  They will not be cooked through, they will finish cooking with the sauce. Remove chicken from pan.

3. Add Chicken broth and garlic to pan. Saute for 2 minutes and add mushrooms. Saute for another 4 minutes or until mushrooms are semi-soft.

4. Add marsala and remaining butter, away from heat. Simmer on medium heat for 7-8 minutes.  Add chicken back into the pan and finish cooking. Sauce will continue to reduce and thicken.  When chicken is cooked through and sauce is ready serve over pasta or mashed potatoes.

Enjoy!