Chicken Marsala
Tender chicken cutlets smothered in mushrooms and shallots in a Marsala wine sauce.

Recipe by Paul Mayville

Ingredients

• 1/2 cup flour
• 1 teaspoon italian seasoning
• salt and pepper, to taste
• 4 large skinless, boneless, chicken breast halves
• 1/4 cup butter
• 1/2 pound mushrooms, sliced
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 clove garlic, chopped
• 1 medium shallot, sliced thin
• 1/4 cup marsala wine
• 1 cup chicken stock
• 4 tablespoons cold butter

Directions

Slice the chicken breasts diagonally into 3 medallions each. Place chicken medallions between sheets of waxed paper or plastic wrap and pound thinly with a mallet or bottom of sauce pan.

In a shallow dish, combine flour and seasonings. Dredge chicken in flour mixture, and set aside. In a large pan on medium heat, saute mushrooms in 1/4 cup butter. When butter clears and mushrooms are browned set aside and keep warm.

In the same pan over medium heat, melt 2 tablespoons butter and add olive oil. Add chicken, garlic, and shallots, and saute until chicken is lightly browned on both sides. Set aside with mushrooms and keep warm.

Deglaze pan with Marsala wine. Add stock and reduce sauce to one-half. Whisk in butter, 1 tablespoon at a time, until all butter has been added; strain.

Plate chicken with 3 scallops each, topped with mushrooms and sauce.

Serves 4