Classic Chicken Marsala

This Italian classic is made healthier by omitting butter in the sauce and reducing the amount of flour for dusting the chicken for sautéing...but still packs great flavor!

Serves 4

Ingredients

• 1 onion, chopped fine
• 4 cloves garlic, minced
• ¾ cup Marsala wine
• 4 tablespoons extra-virgin olive oil
• 8 ounces fresh mushrooms (Portobello or Shitake)
• 1 teaspoon Dijon mustard
• 2 tablespoons half-n-half
• 4 chicken breasts, sliced in half and pounded thin
• ¼ cup all purpose flour
• Sea salt and fresh ground black pepper to taste
• Herbs de Provence (Recipe to follow)

Directions

·        Season the flour with sea salt, fresh ground pepper and Herbs de Provence (Recipe to follow)

·        Very lightly dust the chicken with seasoned flour.

·        In heavy-bottomed, large skillet, heat 3 tablespoons olive oil on med-high. Place chicken breasts in skillet and brown on both sides, then remove and set aside on paper towel.

• Add remaining tablespoon olive oil to skillet and sauté onion and garlic, season lightly with salt and pepper. Cook for a couple minutes.
• Add mushrooms and cook for a few minutes until they have given off their liquid and are browned.
• Add wine and bring to a light boil, scraping to remove any browned bits from the bottom of the pan, then simmer for about 10-15 minutes.
• When Marsala sauce is reduced, lightly whisk in half-n-half and Dijon mustard and simmer for another 5 minutes until sauce has thickened a bit.

·        Return browned chicken breasts to skillet. Spoon sauce over chicken.

·        Cover and simmer for about 10 minutes or until chicken is done.

Herbs de Provence

Blend 1 teaspoon each of the following:

Savory, Thyme, Basil, Lavender and Fennel…or you can buy a premixed blend in your local market.

Serve chicken with sauce spooned over with the mushrooms divided equally. Garnish with chopped chives or parsley and enjoy!