Chicken Marsala

Prep time: 15 mins

Cook time: 30 mins

Serves: 4

INGREDIENTS:

2 whole boneless skinless chicken breasts (4 halves)

2/3 cup sliced mushrooms

1 cup all purpose flour for dredging

¼ cup clarified butter

2 small garlic cloves, mashed

¾ cup chicken broth

¼ cup Marsala wine

1/8 cup dry white wine

1 tbsp chopped fresh parsley

1 tbsp butter

DIRECTIONS:

Place a 10’’, heavy bottomed sauté pan on high heat and add enough of the clarified butter to coat the bottom.  When fat is hot enough, immediately dredge the seasoned chicken breasts in the flour, shake off excess flour and place in the pan.  Add the mushrooms at this point.  Shake pan frequently to avoid sticking and continue until bottoms are golden brown.  Turn breasts in the pan and reduce heat to medium. 

Add mashed garlic and immediately deglaze the pan with chicken broth.  Chicken broth should be at least ½ inch deep in the pan.  Add the Marsala wine, dry white wine, and whole butter.  Continue cooking until the chicken is done.  If all is perfect, the pan sauce will form at the same time the chicken and mushrooms are done.  If the pan sauce has not yet come together, remove chicken and mushrooms from sauté pan and place on warm plates, turn heat to high and quickly reduce pan sauce to the proper consistency. 

To serve, place mushrooms along plate rim, 2 breasts in the center, spoon pan sauce and garnish with finely chopped parsley.