Really, so simple and simply delicious.
Sweet Marsala and mushroom sauce topped over a herbed chicken breast.
1/4 cup of all purpose flour for coating chicken breast
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dried Italian Seasoning
4 skinless boneless chicken breast pounded to about 1/4 inch thick
6 Tablespoons of light Olive Oil
1 cup of sliced mushrooms (I like to use baby Portabello mushrooms)
1/2 chopped onion
1 teaspoon finely chopped garlic
1 cup of Marsala Wine
1/2 cup of chicken stock
1 Tablespoon of chopped Italian flat parsley
Combine flour, salt, pepper, Italian seasoning and coat chicken breast.
In a large skillet (you will need a lid) medium heat, add olive oil and brown coated chicken breast. Turn over chicken breast and add mushrooms, onions, garlic, wine and chicken stock. Cover skillet and simmer chicken 10 – 12 minutes, turning once, cook until no longer pink and juices are clear. Garnish with fresh chopped parsley.