Chicken Marsala is one of those dishes that tastes rich, but very easy to prepare. It just takes a few main ingredients and in about 30 minutes, you have an really good chicken dish. I have always loved the taste of mushrooms. With this dish, I sometimes mix it up by using three different kinds — cremini, oyster and shiitake. I usually serve over a bed of noodles. But, it can be served up with mashed potatoes or rice, too.
1/2 cup all-purpose flour
2 boneless, skinless chicken breasts, cut in halves and pounded thin
1 tablespoon seasoned salt
1 tablespoon olive oil
4 tablespoons butter
3 cups sliced mushrooms
3/4 cup Marsala wine
1 cup chicken stock
Salt and black pepper, to taste
In a shallow bowl, combine the flour and seasoned salt and stir to combine thoroughly. Quickly dredge 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 butter 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 Marsala wine and bring to a boil, 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. Swirl in the remaining butter. Add salt and pepper to taste. Serve immediately.