Chicken Marsala

Chicken Marsala is one of those dishes that sounds more exotic than it is. The defining ingredient is sweet Marsala wine. Thought not commonly used, it is widely available and inexpensive ($5.99 at Trader Joe's). If Marsala wine is not your thing, substitute any decent white wine.

Lay chicken breasts between layers of plastic wrap and pound with the blunt instrument of your choice (I like a heavy rolling pin) until the meat is 1/2" thick. Heat olive oil in a large skillet over medium high. While the oil is heating, mix salt, pepper and flour on a plate and dredge each chicken breast, dusting any excess off. When the oil is shimmering, carefully slip two of the breasts into the skillet and fry for 5 minutes on each side. Repeat with the remaining breats. When the batches of chicken are done, lay them flat on a platter and set aside (keep warm, if possible).

Lower the heat on the skillet to medium and add the mushrooms. Cook for 5 minutes, or until the moisture has evaporated. Add the Marsala wine and boil just enough to burn off the alcohol (15-30 seconds). Pur in the chicken stock and reduce for 2 minutes. Stir in the butter. Once incorporated, add the chicken and heat through.

Sprinkle the dish with fresh parsely just before serving.













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