Chicken Marsala

We are a chicken eating family. I love chicken just about any way you can fix it. The kids love chicken, too. It's 1 type of meat that I can get them to eat with out having to fight with any of them. It's also something really easy for Chris to pack up and take to work in his lunch. So, tonight I am making a recipe that I haven't done in a long time but it is really good. My Chicken Marsala!

4 boneless skinless chicken breasts
flour
salt & pepper
olive oil
2 cloves or garlic
1 cup of mushrooms
parsley (about 1/4 cup fresh or just a tbsp dry)
Dry Marsala wine (or just chicken broth works)
cooked pasta

Heat a large skillet over medium-high heat. Put in just enough olive oil to cover the bottom of the pan. Mix in your finely chopped garlic, mushrooms and parsley and let it cook for about 5 mins. While this is cooking work on your chicken.
You want to take the chicken breasts and flatten them out to about 1/4 inch thick. In a shallow bowl mix a little bit of flour (about 1/2 cup), salt and pepper. Dredge the chicken through the mixture, shaking off the extra flour. Add the chicken to the skillet (with all the other stuff in there). Cook about 8 minutes, turning once. Add the wine (or broth) and cook for another 8-10 minutes until the chicken is no longer pink in the center.
Your going to serve this over a bed of pasta with the sauce.

This is supper yummy!! I use this Marsala sauce with beef and pork also. It's pretty easy to make and doesn't take a whole lot of time. I love making different type of pastas with it, plus, you don't have to have a specific pasta so what ever you have on hand works. I've used noodles, bowties, shells, elbows, and even penne. It all works.

Hope you try this and enjoy!