Chicken Marsala Recipe
This classic Italian dish is a great one to impress company, or for any time you just want a truly delicious dinner. This recipe has been modified for significantly less fat and calories, while retaining the goodness. Baking or grilling the chicken would reduce the fat a little more, but I decided to go a little more traditional with the preparation because it's so good this way.
2 (6 to 8-ounce) boneless, skinless chicken breasts, cut in halves and pounded thin 2 tablespoons olive oil 1 tablespoon butter 3 cups fresh mushrooms (sliced or halved) 2 shallots (finely chopped) 1 cup Marsala wine 1 cup chicken stock Chopped chives, for garnish
1/2 cup all-purpose flour seasoned with the following: 1 teaspoon paprika 1/2 teaspoon garlic powder 1 teaspoon salt 1 teaspoon black pepper 1/4 teaspoon cayenne pepper 1 teaspoons dried leaf oregano 1/2 teaspoon dried thyme 1 teaspoo dried basil
Mix the seasonings into the flour by shaking together in a sealed baggie or stir together well. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.
Heat 1 tablespoon of the oil in a large skillet over medium-high heat until very hot but not smoking. Add the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside. Add 1 tablespoon of the oil to the pan and add the shallots. Cook, stirring frequently, for one minute. Add the mushrooms. Cook, stirring frequently, until mushrooms have given off their liquid. Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly. Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Garnish with chopped chives to serve.