Chicken Marsala
Ingredients:
4 chicken breasts
1 clove garlic (minced)
1/2 white onion (chopped into thin 1/4 inch slices)
1 cup of mushrooms (quartered)
1/4 cup marsala or sherry cooking wine
1/4 cup chicken broth (low/reduced sodium)
1 cup flour
3-4 tablespoons butter
To start this you need to wet the breasts with water and dip them in the flour (you could alternatively replace the water with mayonnaise). Then sautee the mushrooms and onion in a medium size pan, at medium heat with a tablespoon of butter, until soft and pliable (3-5 min). Then take them out and put them on a plate in a microwave (to keep them warm). Next, add two tablespoons of butter and the coated chicken to the pan and cook for 7-10 minutes flipping once. After you have done this, put the mushrooms and onion back in with the chicken and add the wine and broth. Now you can season the chicken (still in the pan) using salt, freshly cracked pepper, and marjoram. Cook on medium heat until the sauce is reduced to your liking. When serving I suggest putting each breast on the individual plates first and then putting the mushrooms, onion, and sauce on top. Good Luck
(edited to add: you can serve this with egg noodles and a medium bodied red wine (I prefer merlot)
