Chicken Marsala

Tony Boland

4 boneless chicken breasts
3/4 c Marsala Wine
3/4 c chicken stock
Flour
Garlic
Italian herbs
1 c mushrooms, sliced
1/3 c butter
Salt & Pepper
Olive Oil
Asparagus
Mashed Potatoes

Slice chicken breasts into halves or thirs then, if desired, pound chicken slices thinner.  Lightly coat chicken with mixture of flour and seasonings (garlic//pepper/salt/Italian herbs). Brown chicken on both sides in a pan with a little olive oil. Remove chicken to a plate, cover with tin foil and let rest.

Fry sliced mushrooms in the pan, with some butter (bellas are best). Add Marsala Wine, let reduce by about half. Then add 3/4 c of chicken stock, let come back to a simmer.

Add chicken back to win/stock/mushrooms. Let sauce reduce while finishing the cooking of teh chicken till it starts to thicken, then add a stick of butter. Chicken is done when butter is melted and chicken is coated in sauce.

Best served wtih baked asparagus, just roll asparagus with olive oil, salt and papper, then bake, and potatoes (mash 'em, bake 'em, whatever)