Chicken Marsala

Two of my favorite ingredients, Chicken and Mushrooms! Can't get much better than that!! I've modified this recipe a few times but I think I've finally mastered it. In the past, I've found that the sauce can turn out a bit watery. This time I used a corn starch slurry to make the sauce thicker, and it was great!

Ingredients

3 Chicken Breast, cut in half
1/4 cup Flour
Salt
Pepper
Oregano
4 tbsp butter
4 tbsp olive oil
1 cup of Mushrooms, sliced
1/2 cup of Marsala Wine
1/4 cup of Sherry Wine
1 cup of Beef Stock
1 tbsp of corn starch





Directions

1. Cut chicken breast in half and season with salt and pepper.
2. In a deep bowl, mix together flour, 1/2 tsp of salt, pepper, and oregano.
3. Dredge the chicken cutlets in the flour mixture
4. Over medium heat, melt the butter and mix in the olive oil. 
5. Add the cutlets and fry for 3 minutes
6. Flip over cutlets and add mushrooms, continue frying for 3 more minutes
7. Add Marsala Wine, Sherry Wine, and Beef Stock. Bring to a simmer, cover and continue cooking for 10 minutes.
8. Remove cutlets from pan (cover to keep warm), in a small bowl mix 1 tbsp of corn starch with 2 tbsp of the sauce mixture. Be sure to mix well to avoid lumps. Bring sauce to a boil, and add the corn starch slurry into sauce. Mix well. Cook for another 2 minutes and reduce to low heat. The sauce should thicken a good bit. 
9. Either add chicken cutlets back into the sauce, or spoon over. Serve and enjoy!

This meal goes great with a side of rice, roasted potatoes, or pasta (especially with the thicker sauce). I made a small side salad which paired up nicely. The Red Wine and Vinegar, Ken's Dressing, is a favorite at our table.

Thanks for reading!!