Chicken Marsala

Chicken Marsala is one of my favorite dishes...I've only made it once and thought I should try again...I love it served with mashed potatoes, but have had enough mashed potatoes over the last week for the rest of my life...lol...so I decided to serve it over pasta....It was surprisingly quick to make for a weeknight dinner.

Chicken Marsala

4 boneless, skinless chicken breasts
1 cup flour
1 tsp sage
2 tsp garlic salt
1 tsp dried parsley
1 tbsp butter
1 small shallot, sliced (about 1/3 cup)
1-8oz pkg sliced mushrooms
1 cup marsala cooking wine
1 cup chicken broth
Olive oil
1 tsp salt
fresh parsley for garnish

In a shallow dish, combine flour, sage, garlic salt and dried parsley.
Put chicken breasts in between two pieces of wax paper and flatten with a meat tenderizing "hammer"....I don't know what they're called. Lol. Sorry.
Dredge the chicken in the flour mixture. Remove and shake excess flour off the chicken.

 Put about 2 tbsp olive oil into an iron skillet that has been preheated over medium high heat. Add the chicken and cook for 2 1/2 minutes per side so they are golden brown. I had to do two at a time in the skillet because they were flattened and larger than normal.

Remove the chicken and set aside.
In the same skillet, add the shallots to the existing oil still in the pan. If there is not enough oil, add another tbsp or so. Add the tbsp of butter to the shallots and cook about 2 minutes. Add mushrooms and continue to cook another minute or so. Add the marsala wine and simmer for 3 minutes to let it reduce a little. Then add the chicken broth and a tsp of salt.

Shallots and butter cooking....yum....

After the liquid is added.

Add the chicken into the simmering sauce. Cook about two minutes..or until they are fully cooked and juices run clear. (I only cooked mine about a minute, but it depends on how thick the chicken breasts are.)

Serve over pasta and garnish with fresh parsley. :) You can make this as saucy as you want. In the pictures below, I didn't pour the juice over because it didn't look as pretty. But the pasta is delicious with the marsala sauce poured over it. It's up to you and your sauce preference. Some people prefer a drier pasta. 

I actually didn't have fresh parsley and I needed color for the picture, so I used chives. Still delicious.