Chicken Marsala

Poor Drew. He loved Mondo's when it was open, but mostly for their Chicken Marsala. It was super moist chicken smothered in this heavenly marsala sauce... mmm, so good. I have wanted to try this for awhile now so I decided to give it a go!

Ingredients:

• 3 boneless skinless chicken breasts
• 1/2 cup of flour
• 2 tablespoons of butter
• 2 cups sliced mushroom (I used baby portobella. YUM)
• 1 tablespoon olive oil
• 1/2 cup marsala wine
• Salt and pepper, to taste

Directions:

• Pound chicken breasts so that they are all an equal thickness
• Salt and pepper the chicken breasts
• Dredge chicken in flour (I added just a pinch of onion powder and thyme to the flour mix for some flavor). Set chicken aside.
• In a saute pan, melt butter and add mushrooms
• Cook mushrooms until they brown a bit. I believe this took around 10-12 minutes.
• Remove mushrooms and set aside.
• Add the oil to the pan and heat up
• Add chicken to the saute pan and cook 10 minutes on each side or until cooked.
• Set chicken aside and cover to keep warm
• Reduce heat and add marsala wine to the pan, simmer for a few minutes.
• Return mushrooms to the pan and heat for a little bit longer
• Pour mushroom sauce over chicken and serve!

It wasn't nearly as good as when you order it at a restaurant. In fact, it tasted more like a tasty chicken and mushroom meal with a light sweet sauce. It was very good, but not very marsala-like (or at least not like Mondo's had). I'll try again soon though! Perhaps a little cornstarch would have thickened up the sauce a bit?



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