Chicken Marsala
Ingredients
- 2 Boneless, Skinless, Chicken Breasts
- 1 Shallot
- 1 cup Sliced Mushrooms
- 1 cup Beef Broth
- 1 cup Marsala Wine
- 2 tbsp Flour
- 1 tsp Dry Basil
- 2 tbsp Olive Oil
- Salt & Pepper to taste
Instructions
- Pound your chicken breasts to an even 3/4 inch thickness. Season with salt and pepper. Add 1 tbsp oil to your pan and turn the heat to Med High, once the pan is hot add your chicken breasts and brown well. About 5 minutes per side. While the chicken is browning dice up your shallot and slice your mushrooms. Remove the chicken breasts from the pan and set aside. Add the other tbsp of oil to the pan with the shallot and mushrooms, and a bit of salt and cook until the shallot is soft and the mushrooms have taken on a nice brown color. About 4 minutes. Turn the heat down to Med Low. In a large glass measuring cup mix together the flour, beef broth and wine and basil making sure you don't have any lumps. Add this mixture to the pan and nestle the chicken breasts back into the pan, cover and simmer for 30 minutes until the sauce has thickened up and the chicken has cooked through. You will want to stir this from time to time while it cooks so that it doesn't stick to the bottom of the pan. Serve with a simple pasta of olive oil and garlic or risotto.