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Chicken Marsala

Author: GalleyPirate

Ingredients

  • ¼ cup flour for coating
  • 1 tsp salt
  • ½ tsp Fresh ground pepper
  • 1 tsp Herbs of Provence
  • 2 Medium skinless, boneless chicken breasts
  • 4 tbsp Butter
  • 4 tbsp Olive Oil
  • 2 cups Sliced mushrooms
  • ½+ cupa Marsala wine
  • 1 tbsp Better Than Bouillon Chicken in 2/3 cup water
  • ¼ cup Medium Dry Sherry
  • 1 lb Fresh pasta

Instructions

  • Slice up the mushrooms and set aside.
    Cut the breast lengthwise in half. Pound the chicken pieces to about 1/4" thick. Best to use wax paper or Saran Wrap. Season with salt, pepper and Herbsvof Provence.
  • Dredge each piece of chicken, completely covered in flour. Heat up the oil and butter. Sauté the breasts until browned, about 3 minutes. Flip and sauté the other side.
  • Remove to a platter. Add a bit of olive oil, heat, and sauté the mushrooms. Add the Herbs of Provence to the mushrooms. Continue to sauté.
  • Add the Marsala wine, chicken broth and chicken breast bak into the pan. Let simmer on low for 5 minutes. Splash in the sherry. Then turn off the heat.
  • Bring a pot for water to boil and add the fresh pasta. Boil until just tender, al dente. Serve with the chicken.

Notes