Chicken Marsala II

Ingredients

• 4 boneless, skinless chicken breasts
• 1/2 cup all-purpose flour
• Salt and black pepper to taste
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1/2 pound mushrooms, sliced
• 1/2 cup Marsala wine
• 2 tablespoons butter
• 1/4 cup chopped fresh parsley

Directions

1. Place the chicken breasts between two sheets of wax paper and pound them with a meat mallet until they are about 1/4 inch thick.
2. In a shallow bowl, combine the flour, salt, and pepper. Dredge the chicken breasts in the flour mixture, coating them evenly on both sides.
3. Heat the olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5 minutes on each side, or until cooked through and lightly browned.
4. Remove the chicken from the skillet and set aside. Add the garlic and mushrooms to the skillet and cook for 3 minutes, stirring frequently.
5. Add the Marsala wine and simmer for 5 minutes, stirring occasionally.
6. Return the chicken to the skillet and reduce the heat to low. Simmer for 5 minutes, or until the chicken is cooked through and the sauce is thickened.
7. Stir in the butter and parsley, and cook for 2 minutes more.
8. Serve the chicken with the sauce spooned over the top.

Interesting Facts

• Marsala wine is a fortified wine from Sicily, Italy.
• Chicken Marsala is a classic Italian dish that is often served as a main course.
• The name “Marsala” comes from the city in Sicily where the wine is produced.
• The dish is traditionally served with pasta or rice.