This is a simple yet elegant recipe--a great "company" dish. It is best served "night of"--not as good for leftovers. I often serve it with glazed carrots.
1.5 lbs. boneless, skinless chicken breasts, pounded or sliced 1/4" thick
1/4 cup flour
1 tsp. garlic powder
1/4 tsp. salt
pepper, to taste
2 Tbls. olive oil
1 medium onion, thinly sliced
2 cloves garlic, minced
1/2 lb. mushrooms, sliced
1/2 cup Marsala wine
In large skillet, heat 1 Tbls. olive oil over medium heat, & saute onion, garlic, & mushrooms till tender. Remove veggies & set aside. Heat remaining 1 Tbls. olive oil in same skillet. Mix flour, garlic powder, salt, & pepper in shallow dish. Dredge chicken in flour mixture, shaking off excess. Saute chicken in skillet 2-3 minutes per side, or till golden & cooked through. Add Marsala wine & veggies, and cook 1 minute more till chicken is tender. (thickest part of chicken should pierce easily with a sharp knife) Remove chicken to a heated platter, and top with veggies. (At this point, make sure everything else that you are serving is ready, because once the wine is reduced, you will want to serve immediately.) Bring wine to boil in skillet, & reduce to a thin, syrupy glaze. Pour over chicken & veggies, and serve immediately.
*Note: If Marsala thickens, simply add more & repeat the "boil & reduce" process.
Serves 6
Calories: approx 200 per serving
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