Chicken Marsala

Ingredients
1/4 cup all-purpose flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
4 skinless, boneless chicken breast halves – pounded 1/4 inch thick
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced baby bella mushrooms
1/2 cup Marsala wine
Chicken Tenderloins can be used in place of the chicken breast.

Directions
In a shallow dish or bowl, mix together the flour, salt, pepper and oregano and basil. Coat chicken pieces in flour mixture.

In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.  Wow so easy… Serve over hot pasta, rice, couscous… Enjoy!

This is the classic recipe… I enjoy modifying recipes to my taste… this one is no exception… try adding some of these ingredients to jazz it up if you prefer… onions, shallots, capers, fresh lemon juice, chicken stock, tomatoes… any one or all… you decide.
Dale

Chicken with Mushroom Sauce

Ingredients
4 – Boneless skinless chicken breasts
1 tsp –  salt
1/4 cup –  flour
1/4 tsp – pepper
1/2 cup – milk
1 cup – Italian seasoned bread crumbs
Olive oil
1 garlic clove, minced
12 fresh mushrooms, sliced
4 green onions, chopped
3 Tbsp. Chopped parsley
2 Tbsp. capers
1/2 cup – chicken stock
1/2 cup – white wine
2 – Tbsp. lemon juice

Directions

1. Flatten chicken breast as much as possible between plastic wrap…use rolling pin or meat mallet… season with salt
2. Combine flour, salt, pepper….dredge breast in flour…dip in milk; then press chicken into italian breadcrumbs
3. Pour about a 1/4″ depth of olive oil in a large iron skillet… heat to medium high… Fry breast 5 to 6 minutes per side
4. Save about 2 Tbs… pan drippings from cooking the chicken… add garlic to this….cook for 30 seconds…add mushrooms saute for about 3 minutes… and green onions, parsley, capers….. stir in chicken stock, wine, and lemon juice….bring to a rapid boil… about 2 minutes or until slightly thickened….if too loose add Tbs. flour

Place chicken on a bed of spaghetti…serve mushroom sauce over chicken.

Chicken Piccata

Ingredients
15 boneless, skinless chicken breast
8 Tbsp shredded Parmesan cheese
1 1/2 lb  flour
Salt and pepper
1 Tbsp olive oil for cooking

butter
1/2 cup chicken stock or dry white wine
3 Tbsp lemon juice
1 tsp Garlic
1/4 cup brined capers
1/4 cup fresh chopped parsley

1. Cut the chicken breast halves horizontally, butterflying them open. If the breast pieces you are working with are large, you may want to cut them each into two pieces. If the pieces are still thick after butterflying, put them between two pieces of plastic wrap and pound them with a meat hammer to 1/4-inch thickness.
2. Mix together the flour, salt, pepper, and grated Parmesan. Rinse the chicken pieces in water. Dredge them thoroughly in the flour mixture, until well coated.
3. Heat olive oil and 2 tablespoons of the butter in a large skillet on medium high heat. Add half of the chicken pieces, do not crowd the pan. Brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate. Cook the other breasts in the same manner, remove from pan. Cover with aluminum foil and keep warm in the oven while you prepare the sauce.
4. Add the chicken stock (or white wine), lemon juice, garlic and capers to the pan. Use a spatula to scrape up the browned bits. Reduce the sauce by half. Whisk in the remaining 2 tablespoons of butter. Plate the chicken and serve with the sauce poured over the chicken. Sprinkle with parsley.

Yield: Serves 4