Chicken Marsala

 I say this a lot, but this is another one of those dishes you think would be difficult to replicate but it is so simple.

What you need:
3 boneless, skinless chicken breast
Flour for drenching
Olive Oil
Salt and Pepper to taste
1 1/2 cup Marsala Wine

2 tablespoons salted sweet cream butter
16oz of washed and sliced white button or baby portabello mushrooms
Parsley

Start by thinly slicing your chicken. Heat Olive Oil in a deep frying pan. Mix salt and pepper with the flour and lightly drench each piece of chicken. Fry lightly on each side until slightly golden.

 As the chicken cooks, transfer to a baking dish.

Once all the chicken is done, add in two tablespoons of butter, the mushrooms and salt and pepper to taste. Cook until the liquid from the butter and residual oil is gone and the mushrooms are soft. 

Add in the wine and simmer for about four minutes or so. 

Pour your wine and mushroom mixture over the chicken and place in a 350 degree oven, uncovered for 15 minutes. I used to do this to ensure the chicken is cooked but the sauce really soaks in and makes for a more tender piece of chicken. Sprinkle with parsley before serving.

You can serve this with pasta or mashed potatoes. I served it with roasted potatoes, asparagus, and brussel sprouts.