Chicken Marsala by SeanMcGraw

Source: Sally Ann Lassey (Mom)

Serve with Roasted Red Potatoes and English Peas. and Red Wine

Ingredients

1/4 Cup of Flour (Woundera)Salt-Pepper 4 Chicken Brests (Boned and Skinned) Slicded Legenth Wise. 2 Tbs of butter 2 Tbs of olive oil. 1 large Shallot 1 box of Button Mushrooms and slice. 1/2 Cup of Marsala White Wine and bring to a boil. 1/2 Cup of Chicken Broth 1/2 Lemon Squeezed. Garnish with Chopped Parsley.

Instructions

1/4 Cup of Flour (Woundera)Salt-Pepper
4 Chicken Brests (Boned and Skinned) Slicded Legenth Wise.
Put the chicken between saran wrap and pound both sides. Till thin.
Dredge both sides in flour and shake off excess.
In a large skillet on med heat, melt the 2 Tbs of butter and 2 Tbs of olive oil.
Brown the Chicken on both sids till golden brown. Remove to plate and keep warm.
Chop 1 large Shallot
Clean 1 box of Button Mushrooms and slice.
Put in Skillet and cook about 5 mins.
Add 1/2 Cup of Marsala White Wine and bring to a boil.
Add 1/2 Cup of Chicken Broth and 1/2 Lemon Squeezed.
Lower heat and cook about 10 mins. reducing the sauce. Thicken slightly with Woundera Flour, stir to incoperate.
Return Chicken to Skillet coat with sauce, put lid on and warm for a few mins. Garnish with chopped parsley.

Servings: 4