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I must admit that this Chicken Marsala recipe started 20 years ago when I worked as a saute cook at TGI Fridays. I didn’t cook it for years after my employ, so I am sure that this adaptation is different. This is the best Chicken Marsala I have ever had. Easily adaptable to your tastes.

Ingredients:
2 Chicken Breast halves
1 cup (or more) Progresso ‘Italian Stlye’ Bread Crumbs
1 Egg
1 cup flour
1 cup Butter Divided
1-2 cups Fresh Button Mushrooms
1 cup Holland House (Brand) Marsala Cooking Wine
1/2 cup Chicken Stock
1 Tblspn Olive Oil

OK… this is a sautee’d dish, so you need a saute pan big enough to fit all of the chicken at one time.

First: Cut off all the fatty parts from the chicken breast.

Second: Pound the dang chicken! I can’t stand it when someone sautee’s chicken without pounding it. They have nice little meat mallets for $6 bucks - go ahead and splurge! You will never have dry chicken breast again.

To Pound chicken breasts, (Alton Brown did a whole geek thing on this) simply lay out a piece of plastic wrap on your counter or cutting board. Lay all four chicken pieces down and cover with a second layer of plastic wrap.

Use the flat side of the meat mallet. (Don’t use the handle of a cutting knife. You will kill yourself.) Pound away. Start softly at first to see what it does but in the end, don’t be shy… You will start to see how hard you have to hit it. You want to end up with chicken breasts that are evenly thick, about 3/8″.

Cut each, already pounded chicken breast, in half again. Don’t make your’s bigger… it’s really obvious.

Pile the chicken on a plate, clean up that mess, and move on.

Now you are going to dredge the chicken in the flour, egg, and bread crumbs. Easiest way? Lay down two paper towels with a bowl in between them. Mix the egg up in the bowl. Pour the flour on the left paper towel and the bread crumbs on the right. Dust each chicken breast completely in the flour, turning over and shaking off, then dip it in the egg, and then cover it completely with the bread crumbs. Do not shake off the bread crumbs. Complete the process with one, before moving on to the next one or it will be a total mess. Pile them up on a plate.

At this point you could put them in the fridge while you get your sides going, or you could actually Seal-a-Meal them for a later date.

Next: Slice the mushrooms into about 1/8″ inch slices. Me? I like a lot of Mushrooms. I would use the two cups. You? you might not like so much.

Melt 1/4 of the stick of butter in the pan and add all your mushrooms. Stir, flip, and shake the pan until the mushrooms are tender and juicy. Add 1/2 cup of the Marsala cooking wine and let cook down for about 3 minutes.

Remove Mushrooms and set aside in a bolw with all the juices.

Now, slice off three tablespoons of butter and add to the saute pan. Add the olive oil (helps prevent the butter from burning and we definitely want the butter flavor!) Let that melt and then add your chicken breasts.

Cook the chicken breast on medim for about three minutes on each side, then add your mushrooms and their liquid to the pan. Add another 1/2 cup of Marsala wine, the chicken stock and another tablespoon of butter.

Cook for another minute on each side, or until chicken is done.

Remove the chicken to their plates. Taste your sauce. If you want to add more wine, do so now. If it taste to much like wine, add some more chicken stock. Let the sauce cook down until it thickens a bit. Not thick enough? Add a little butter.

To serve plate the chicken, and pour sauce and mushrooms on each breast.

You will not need a knife.

I love to have Uncle Bens Wild Rice, and a can of green beans (Dr.’d Up!) with some butter and Lawry’s Seasoning Salt with this. If it’s for company, sub asparagus or broccoli for the green beans.