Chicken Marsala

Chicken Marsala has quickly become a household favorite around here. It was a little rainy and dreary today and Mike was jonesing for this so we whipped it out tonight. Here's how it went down. I also made a zucchini salad and some mashed potatoes but you're on your own for the potatoes!

Chicken Marsala

2 thin chicken breasts

1 tablespoon butter

2 cups sliced mushrooms

3/4 cup Marsala

1 cup chicken stock

salt and pepper

1. Prepare chicken breasts as you choose (I did about 15 mins in a 400 degree oven but floured and done on the stove in some olive oil is also a good option). 

2. Add half the butter to a large pan, over medium heat, add mushrooms. Cook until mushrooms are slightly brown on the edges. 

3. Add Marsala. Boil and allow Marsala to reduce in half. Add chicken stock and boil for another 2 minutes or so. 

4. Add chicken and remaining butter. Also add salt and pepper to taste. Remove from heat and serve when sauce thickens. 

Zucchini Salad

1 zucchini

1 summer squash

1/4 cup diced tomato

1 tablespoon olive oil

1 teaspoon garlic powder

2 teaspoons onion flakes

salt and pepper to taste

1. All all ingredients into a pan. Heat over medium heat, stirring occasionally, until zucchini is tender. 

2. Serve

AEM