Momosita's Best Ever Chicken Marsala

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1/2 cup all-purpose flour
• 1/4 teaspoon paprika
• 1/4 teaspoon oregano
• 1 teaspoon beau monde seasoning
• 1/2 teaspoon garlic salt
• 1/4 teaspoon thyme
• 4 boneless skinless chicken breasts, pounded thin
• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 (8 ounce) package sliced mushrooms
• 1 1/4 cups marsala
• 1/4 cup cream sherry
• 1 cup chicken stock
• 1/4 cup half-and-half
• 1 tablespoon cornstarch
• salt and pepper

Recipe

• 1 pound breasts thin between saran wrap using a meat mallet (or hammer.).
• 2 in a shallow bowl or plate combine the flour and spices.
• 3 dredge the chicken breasts, shaking to remove any excess.
• 4 heat the oil in a large skillet over medium-high heat until very hot but not smoking. add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side.
• 5 transfer to a plate and set aside.
• 6 add 1 tablespoon of the remaining butter to the pan and add the mushrooms. cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid.
• 7 add the marsala wine and cream sherry and bring to a boil, scraping to remove any browned bits from the bottom of the pan.
• 8 while the wine reduces, mix the half and half and corn starch to make a slurry.
• 9 when the wine has reduced by half, lower the heat to medium, add the chicken stock and slurry, and return the chicken breasts to the pan.
• 10 cook until the breasts are cooked through and the sauce has thickened (about 5 minutes).
• 11 add salt and pepper to taste.