Chicken Marsala

Eric's Chicken Marsala

Chicken Breasts [pounded]
2 cups marsala wine
1 cup of chicken stock or chicken broth.
mushrooms sliced [8 oz]
butter 1 tbsp
garlic [1 clove] minced
2 eggs
1 cup flour
parsley
1/4 cup heavy cream
1 tbsp olive oil
pinch of salt/pepper and oregano

side dish: penne pasta with red sauce..
pound chicken, beat two eggs and set aside a small plate of the flour
in a frying pan, sauté until soft, one clove of minced garlic and mushrooms in olive oil/butter - set aside

in medium sized pot, add chicken stock and bring to a boil. add marsala wine, salt, pepper, oregano.
reduce heat to low/medium and add 1 tbsp butter, add cream.
cover and reduce to low heat, until thickened

chicken: dip pounded chicken in flour then beated eggs, then flour again. place in frying pan,
brown/cook chicken on both sides. add marsala sauce to chicken, cover and simmer for 10 minutes.

serve with side of pasta

Submitted by: Carrie Duggan