Classic Chicken Marsala

INGREDIENTS

• four skinny boneless skinless rooster breasts , or two thick breasts sliced in half
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup all-purpose flour
• 4 teaspoons olive oil divided
• 4 cloves garlic minced
• 8 oz. mushrooms sliced
• 2 tablespoons finely chopped parsley
• 1 cup Marsala Wine
• 1/2 cup poultry broth
• 12 oz cooked spaghetti pasta for serving (optional).

INSTRUCTIONS

Season fowl breasts* with salt and pepper. Spread flour out onto a plate or shallow bowl. Dip rooster breasts into flour to coat and shake off extra flour. Set aside.
Heat two teaspoons olive oil in a giant skillet over medium-high heat. Add in poultry breasts and sear on every facet till golden brown and cooked through, about 7 minutes per side. Remove from skillet and set apart whilst you make sauce. Keep warm.
In the skillet used to make the chicken, warmness some other two teaspoons olive oil over medium-high heat. Add in mushrooms and saute till soft, about three to four minutes. Add in garlic and cook dinner 1 minute more. Pour in marsala wine and poultry broth Bring to a simmer and cook dinner till liquid is decreased via half, about 6 to 7 minutes.
Reduce warmth to low and add poultry again to the pan. Spoon some sauce and mushrooms over the pinnacle of the hen breasts.
Serve rooster heat topped with mushroom marsala sauce. Chicken Marsala is regularly served over cooked spaghetti pasta.

Note:

This recipe makes use of four skinny poultry breasts. If your hen breasts are giant and thick, you can slice them in 1/2 lengthwise, turning two giant fowl breasts into four.

Enjoy.

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