Chicken Marsala

I prefer to buy the thin cutlets rather than trying to pound out a chicken breast. It always seems like I’m working out rage issues at that time.

One of my favorite quick meals that always tastes like I’ve worked over the stove for hours. I like pairing it with garlic mashed potatoes, but pasta works well

SOFTWARE
· 4 T. butter
· 4 thin chicken cutlets
· ½ c flour
· 1 T. Italian seasoning
· ½ t salt
· 3 t. of black pepper
· 8 oz. sliced white mushrooms
· 1 T. garlic
· ½ c marsala wine

METHOD
1. In a medium skillet over medium heat, melt the butter until it is bubbling. While that is going on, mix together the flour, Italian seasoning, salt and pepper in a long dish. A bread pan works well for that.

2. When the butter is ready, dredge the cutlets through the seasoned flour and place in the hot skillet. You may have to work in stages. Cook for about 3-4 minutes or until golden brown. Flip and repeat for another 3-4 minutes.

3. As the chicken is done, move to a plate and keep warm during the next steps.

4. Add the mushrooms and garlic to the skillet, cooking for about 3 minutes.

5. Pour in the marsala wine and continue to cook until the wine is reduced by about half and the sauce begins to thicken up.

6. When you are ready, plate one cutlet and cover with mushrooms and sauce. The sauce will have a lot of flavor, so you don’t need much extra seasoning.

7. Enjoy

VARIANTS
I really don’t have any other than different side dishes. This entrée is pretty straightforward. If you prefer a more buttery sauce, drop in a tablespoon of butter during the reduction. It changes the flavor slightly and add a bit of creaminess to the dish.