Chicken Marsala

Here's another recipe that comes courtesy of my tenure at Fazzini's. It had been a while since I made it and I spent the entire time I was cooking trying to convince a two year old that I would be done in just a second, so it wasn't my best execution, but it still hit the spot! I served it with a side of pasta with red sauce since there are few things better to do with leftover marsala sauce than to mix it up with pasta and red sauce... Mmm...


Chicken Marsala
1 package chicken breast
1/4 cup flour seasoned with salt and pepper
2 tblsp clarified butter
1/2 container button mushrooms, sliced
1 1/2 cup marsala wine
1 tblsp butter (optional)
salt and pepper
Melt clarified butter over medium high heat. While the pan is heating, lightly coat each piece of chicken in flour. Place chicken in hot pan and cook for 3-4 minutes per side depending on how thick your chicken is cut. Remove from heat when nicely browned and cooked through. Immediately add mushrooms to pan and cook until nicely browned. Deglaze pan with marsala wine. Reduce sauce by half. If you are using butter, remove pan from heat and add butter. Salt and pepper to taste. Pour sauce over chicken and serve.