Chicken Marsala

 Chicken Marsala is one of those dishes that *sounds* super fancy, but really is super simple to make!  It's a delicious combination of chicken, mushrooms, and Marsala wine, traditionally served with pasta or mashed potatoes.  While Marsala wine is best for this, you can use Marsala cooking wine or even just sub more chicken stock.  If you make these substitutions, be sure to use low-sodium chicken stock to help prevent too much salt.  This is also delicious with added veggies, like spinach and cherry tomatoes, though that's definitely not traditional!

Chicken Marsala

Ingredients

• 4 boneless, skinless chicken breasts
• 1/2 cup AP flour
• Salt to taste
• Pepper to taste
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 2 tablespoons olive oil
• 4 tablespoons butter, divided
• 2 cloves garlic, minced
• 1/2 cup shallot, minced
• 1 lb crimini mushrooms, sliced
• 1 cup dry Marsala wine
• 1 cup chicken stock
• 1 tablespoon lemon juice

1. Cut each chicken breast in half crosswise, then cut the thicker portion in cross lengthwise, creating three roughly equal pieces.  Pat dry.
2. Combine the flour, salt, pepper, onion powder, and garlic powder in a shallow dish.  Dredge the chicken in the flour mixture, shaking off excess flour. 
3. Heat the olive oil and 2 tablespoons butter in a large skillet over medium-high heat.  Sautee the chicken in two batches, browning on both sides, about 3 minutes per side.  Remove to a plate.
4. Add the garlic, shallot, and mushrooms to the pan with the leftover butter an oil.  Salt and pepper to taste.  Stirring occasionally, cook until most of the liquid is evaporated, about 8 minutes.
5. Add the Marsala wine to deglaze the pan and scrape up any brown bits from the bottom.  Add the chicken stock and lemon juice, and allow to simmer until the liquid is reduced by half.
6. Stir in the remaining two tablespoons of butter and add the chicken back into the pan.  Simmer for an additional 10 minutes, flipping the chicken halfway through.  
7. Enjoy!