Tasty Tuesday: Mmm Mmm Chicken Marsala

1/2 cup all-purpose flour

1 teaspoon salt
1 teaspoon pepper
1 teaspoon fresh thyme*
1 teaspoon fresh oregano*
1 teaspoon fresh basil *

2 (6 to 8-ounce) boneless, skinless chicken breasts, cut in halves and pounded thin
1 tablespoon olive oil
4 tablespoons butter
3 cups sliced mushrooms (cremini, button, oyster)
3/4 cup Marsala Wine (cooking type or from the local liquor store)
1 cup chicken stock
Salt and freshly ground black pepper

*Using fresh herbs is the best, but dried will work as well*
In a shallow bowl or plate combine the flour and seasonings and stir to combine thoroughly.

Quickly coat the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.

Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side.

Transfer to a plate and set aside.

Add 1 tablespoon of the remaining oil to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid.  Add the wine and bring to a simmer scraping to remove any browned bits from the bottom of the pan.

When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly. Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes.  Swirl in the remaining 2 tablespoons of butter, add salt and pepper, to taste.

Serve with pasta and the vegetable of your choice. I used orecchiette pasta and sauteed zucchini with fresh tomatoes

Good Luck!

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