Momylia's Kitchen ~ Chicken Marsala

My chicken marsala recipe I got inspiration from Top ten recipes

Ingredients

• 6-8 skinless boneless chicken breasts
• 1 cup all-purpose flour
• 2 teaspoon Italian seasoning
• 2 teaspoon dried parsley
• 2 teaspoon salt
• 1 teaspoon pepper
• olive oil
• 4-6+ tablespoons butter
• 8 oz mushrooms diced
• 1-2 yellow onion sliced
• 12 oz Marsala wine
• salt and pepper to taste.

Instructions

1. Peel and slice onions and set aside.

2. Dice mushrooms, slice if you prefer

3. Heat a pan over medium- medium high heat and melt a pad of butter, about 2 tbs and melt. Then add onions and saute`.

4. In a shallow dish add 1 cup of all purpose flour, 2 tsp Italian seasoning, 2 tsp of dried parsley, 2sp of salt, 1 tsp of black pepper and mix well.

5. Once onions are golden add the mushroom and saute`. Add more butter and olive oil as needed. Lightly salt the onions and mushrooms.

6. Heat a large second pan on medium-medium high heat while you ready your chicken breasts.

7. Trim chicken breast of excess fat, skin, cartilage or bone. Flatten with a meat mallet, or a rolling pin or can if you don't have a meat mallet. I then cut the chicken breasts in half, this is optional. Lightly salt and pepper both sides of each piece of chicken,

8. Coat the chicken breasts on both sides with the seasoned flour. Remove the excess.

9. In a large skillet, melt some butter and olive oil and brown the chicken breasts for 2-5 minutes on each side. I cook about 4 pieces at a time. Then temporarily remove cooked chicken to a plate, to cook remaining chicken.

10. Measure out the marsala wine. I usually use 16 oz, but only used 12oz this time.

11. Once all of the chicken is cooked, replace back into large pan. Reduce heat to simmer. Cover with sauteed onions and mushrooms. Then pour marsala wine over top. Cover and let simmer for about 15 minutes. Keeping an eye on it to prevent burning.

12. Serve with your favorite pasta or rice, I love making this with the bowtie pasta for my kids. Enjoy!!