Chicken Marsala is for dinner

Hi everyone, Welcome to Sunday Share day.

Today, I am sharing my recipe for Chicken Marsala. My recipe is not exact as I don't really do too much measuring, mostly I eyeball things. Also, feel free to adjust seasoning and omit and change flavors as you see fit. That's what great about cooking, you can always make changes to suit what you have in your pantry and season it the way that you want.

Ingredients: 4-6 thinly sliced skinless chicken breasts - season with salt & pepper (optional to dredge in flour)
1 shallot or 1/4 of medium onion - minced
1 Cup of chopped mushrooms (white or baby bellas)
1/2 cup of marsala wine (can sub for white wine, riesling, white zin)
1 cup of chicken broth
1-2 tb flour
1 tb butter
olive oil

Brown chicken in olive oil and remove from pan. Cook shallot and onion in pan for 1 minute and then add mushrooms, cook for two minutes and add wine. Cook wine until reduced in half about 5-10 minutes. Add 1/2 of the chicken broth to the pan. Mix the remaining chicken broth with 1-2 tb flour to make a slurry and add to pan. Increase temp to medium high heat for a light boil and add chicken back to the pan. Cook for another 5-10 minutes to ensure chicken is cooked through, turn off heat and add butter and stir until melted. I serve my marsala over mashed potatoes, with a simple side salad. It comes out great every time and you can make substitutions which makes this a great pantry dish as most of us have these ingredients on hand. Thanks for visiting me today.

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