Classic Chicken Marsala

By Lisa VanWilliams

This is a delicious Italian American dish that dates back to the 19th century and it's believed to have originated from English families living in western Sicily. It is also where Marsala wine is produced. This makes a tender juicy chicken filled with flavor and it tastes just as good reheated the next day. It's fairly quick dish to make depending on your sides. It was really quick for me since I forgot to make the green beans I picked up to go with this meal.

Ingredients:
pack of chicken breasts fillet and pounded thin
salt, pepper, garlic powder
2 eggs whipped with 1 tablespoon water
1-2 cups whole wheat flour (Trader Joe's)
1/2 cup olive oil
1 tablespoon butter
2 cups Marsala wine
splash of Sherry
pack of Baby Bella mushrooms sliced
tablespoon parlsey

Directions:

Preheat oven to 350 degrees.Thin out chicken and pound. Sprinkle with salt, pepper, & garlic powder.

Dredge in egg mix and flour it. Drop the chicken into oil/butter and brown on each side.

Do a few batches and cook all the chicken. Remove your chicken from saute pan and put it into a baking tray. Leave all the oil and butter in the pan.  Add your sliced shrooms and coat them with leftover juices. Then add the Marsala wine, splash of sherry, some more cracked pepper, and let it simmer and reduce a little.

Pour it over the chicken in the baking pan.

In the meantime, you can make your sides while the chicken is warming/cooking some more in oven. We served this with some roasted garlic & olive oil Couscous and some imaginary green beans. Enjoy!