Chicken Marsala

In high school I often visited the restaurant, La Strada, in Richmond. I almost always ordered their "Pollo Marsala." Eventually I thought I should learn to make it. These days I don't measure any of the ingredients, so these amounts are just approximate. You may add or subtract seasonings as you like.

Chicken Marsala

Ingredients:

3-4 boneless skinless chicken breasts

1½ c. flour

1 TB salt

1 tsp garlic powder

½ tsp pepper

1 tsp dried oregano

1 c. sliced mushrooms

3 c. Marsala wine

olive oil

butter

Directions:

1. Pound the chicken breasts between two pieces of plastic wrap. Use a cooking mallet or the bottom of a frying pan.

2. Heat 2 TB olive oil and 2 TB butter together in a large frying pan over medium heat.

3. Meanwhile, mix the dry ingredients together. Coat each piece of chicken in the mixture. Put the chicken into the pan.

4. Cook the chicken for approximately 5 minutes on each side. Make sure that it cooks all the way through.

5. When the chicken is cooked, remove it from the pan and place it in the oven to stay warm.

6. Add the mushrooms to the pan that the chicken was in. Saute until browned.

7. Add the Marsala wine and increase the heat to high.

8. Allow the wine to boil, stirring the pan to scrape any chicken drippings or seasonings.

9. After 10 minutes reduce the heat and allow the sauce to thicken.

10. When the sauce has reached the desired consistency, add the chicken and coat in the sauce.

11. Serve by pouring a bit of sauce and mushrooms over the coated chicken.

Enjoy!