Chicken Marsala

 
3 boneless skinless chicken breasts
1 cup chicken broth
3/4 cup Marsala wine
1/2 yellow onion
2 cloves garlic
one package of crimini or baby portabella mushrooms
2 tablespoons of parsley
salt/pepper to taste
flour for dredging


The classic way is to pound out the chicken.  However I just simply cut each breast into 3 to 4 pieces.  Dredge each piece in flour. Sprinkle them w/salt and pepper to taste.  Heat olive oil in a skillet on high heat.  Brown the chicken pieces on each side, do not cook completely.  Put chicken aside for later use.  In the meantime add in the onion and cook for two minutes.  Add in the garlic and mushrooms and cook 5 to 6 minutes.  You may cook longer if you want the mushrooms softer, this is just my personal preference. Scrape up the bits off the bottom of the skillet as you stir; add in the Marsala Wine.  Cook until the wine reduces to about half and slightly thickens.  Next you want to add in the chicken stock and cook for 3 minutes longer.  Return the chicken to the pan; add in the parsley and cook another 5 to 6 minutes or until the chicken is completely cooked and flavors have melded.  Taste the sauce and add in salt/pepper to taste if needed.  Serve on a bed of Fettucine and enjoy!