No Fuss Chicken Marsala

No pounding for this adaption, and if you don’t have any Marsala you could use white wine and lemon juice instead. Heat some butter or olive oil in a large pan and sauté a dozen sliced mushrooms and a shallot until they begin to brown. Stir in a minced garlic clove and a little chopped parsley before transferring to a bowl and set aside.

Add some more oil to your pan and while that’s heating dredge one inch pieces of chicken breast in flour. Brown your chicken for a couple of minutes on each side then put them in the bowl with the mushrooms.

Next add a half cup of Marsala, or, white wine and lemon to the pan as well as a cup of chicken stock. Bring to a low boil making sure to scrape off all the good bits from the bottom and sides. Once it is reduced by half pour in the mushrooms, chicken, and any juices from the bowl before turning down the heat and simmering until the chicken is cooked through. Season with salt and pepper, add a spot of heavy cream if you’re feeling it, and serve.