Chicken Marsala

Chicken Marsala
Michelle (MMmom)

6 chicken breasts
1/4 cup flour, seasoned
butter and olive oil
1 lb button mushrooms, sliced
½-1 cup marsala wine
salt and pepper to taste
1-2 cups chicken stock (depends on how much sauce you want)
2-3 green onions, chopped (optional)


Pat chicken dry. Set aside. Heat butter and oil in sauté' pan (enough to cover the bottom). Season the flour with salt, pepper, and whatever else you like. Dredge chicken in flour and add to heated butter and oil. When chicken is golden brown, turn over. Add mushrooms and cook until chicken is golden brown on 2nd side. Remove pan from heat. Deglaze with wine. Return to heat. Add some of the chicken stock and simmer. Cook until chicken is cooked completely through and sauce has started to thicken. Season to taste with salt and pepper. If you need to increase the amount of sauce, more stock can be added. Add green onions a few minutes before serving, if using. Serves 6