Chicken Marsala

Ingredients you will need:

Black pepper
Garlic salt
4 boneless, skinless chicken breasts, sliced thin
1 cup flour
1 cup panko crumbs
1 egg, beaten
2 tbsp olive oil
2 tbsp butter
3 cups sliced mushrooms
3/4 cup Marsala wine
3/4 cup chicken stock


Directions:

Season both sides of the chicken breasts with pepper and garlic salt.

In a shallow dish dredge both sides of the chicken breasts in flour, shake to remove any excess flour.

Submerge the chicken breasts into beaten egg to coat

In a shallow dish dredge the chicken in the panko bread crumbs

Heat the oil in a large skillet over medium-high heat. Add 1 tsp of the butter and cook the chicken breasts until golden brown on both sides. Remove from skillet and set aside.

Add the remaining butter to the skillet and add mushrooms. Stir frequently until cooked. Then add the Marsala wine and bring to a boil. When the wine sauce has reduced to half, add the chicken stock and cook for 2 minutes or until the sauce has slightly thickened. Lower the heat to low and add the cooked chicken breasts cover and cook for 5 minutes.


I recommend serving this over egg noodles.