Chicken Marsala

Ingredients

• 1 (2 lb) package boneless skinless chicken breasts, thawed

• flour
• seasoning salt
• pepper
• 1/4 cup olive oil
• 8 ounces fresh mushrooms, halved
• 1 shallot, minced
• 1/2 cup sweet marsala wine
• 1/2 cup chicken broth
• 2 tablespoons butter

Directions

1. 1

   Pound chicken breasts in a plastic zip top bag or between plastic wrap until ¼ inch thick.

2. 2

   Heat oil over medium-high heat in a large skillet.

3. 3

   Roll chicken pieces in flour.

4. 4

   Sprinkle with salt and pepper.

5. 5

   Fry in pan for about 5 minutes on each side until golden brown, turning once.

6. 6

   Remove chicken and place on a large plate.

7. 7

   Cover with aluminum foil to keep warm.

8. 8

   Saute the mushrooms and shallots in the same pan over medium heat for 1-2 minutes.

9. 9

   Pour the Marsala wine in the pan, loosening browned bits from the bottom and cook for about 1 minute.

10. 10

    Add the chicken stock and cook for another few minutes; add butter.

11. 11

    Place chicken pieces back into pan.

12. 12

    Simmer for another 1-2 minutes until sauce is thickened.

13. 13

    Serve over Linguine.