Pasta Garden's Chicken Marsala By Giovanni Mucciacciaro
To serve two:
Two six ounce chicken breasts Four medium mushrooms, sliced Half small onion, chopped Two ounces of extra virgin olive oil Two ounces of butter Two ounces of sweet marsala wine Two ounces of bleached flour chopped parsley Salt and pepper to taste
Heat olive oil in ten inch skillet. Lightly flour chicken on both sides, and add to hot oil. Cook until golden brown on both sides. Then add mushrooms and onions. Lower heat to medium, and saute for two minutes. Add marsalsa wine, and stic occasionally. Add salt, pepper, and butter. Continue to stir frequently to thicken sauce. Place heat on low, and cook two to three minutes. When ready, place chicken onto a serving platter and top with the sauce in the skillet. Sprinkle with parsley and serve.