Chicken Marsala with Mushrooms

Chicken Marsala with Mushrooms 

Ingredients:

1/2 cup flour
1    teaspoon freshly ground pepper
4    skinless, boneless chicken breast halves
5    tablespoons butter, divided
2    tablespoons olive oil
1    cup onions, chopped
3    garlic cloves, chopped
1/2 pound mushrooms, sliced
3/4 cup dry Marsala
1    cup chicken stock
      Salt and pepper to taste

Directions:

Pound chicken breast halves to 1/2-inch thickness.

Mix flour and pepper in a swallow dish.  Dredge chicken in flour mixture to coat; shake off excess.

In a large frying pan, heat 3 tablespoons of the butter in olive oil over medium heat.  Add chicken and cook until lightly brown, about 3 to 4 minutes a side. 

Remove and keep warm. 

Add onion and garlic and saute until onion is tender, about 3 to 4 minutes.  Add mushrooms and cook until they are lightly browned, 3 to 5 minutes.

Return the chicken pieces to pan, stir in Marsala and chicken stock.  Bring to boil, reduce heat, and simmer until liquid reduces by one-third.  Whisk in remaining butter.  Season with salt and additional pepper to taste. 

Serve chicken over buttered fettuccini pasta.

Serves 4