Chicken Marsala

Adapted from "The Best of America's Test Kitchen" Cookbook
(Thanks to Kellie--my soul sister who shares many of the same tastes as me)

I have tried several other recipes for chicken marsala, and this recipe is the best. My quest is over. It's easy and fabulous. Made it tonight, and my friends raved about it. As promised, here it is, girls...

Ingredients:
-6 chicken cutlets (1/4 to 1/2 inch thick)
-1/4 c flour
-2 T vegetable oil
-3 T butter
-1/2 small onion, finely chopped
-8 ounces cremini mushrooms (quartered)
-2 garlic cloves, crushed
-1 c Sweet Marsala wine
-1/2 c low-sodium chicken stock
-2 t fresh lemon juice
-1 T chopped parsley
-salt and pepper

Directions:
Salt and pepper cutlets, then dredge it in the flour. Heat 2 T oil in large nonstick pan, then add cutlets. Cook til golden brown on both sides. 2 1/2 to 3 minutes each side. Transfer to large plate and tent with aluminum foil

Melt 1 T butter in pan, then add onions and mushrooms. Cook 5 min til mushrooms browned. Add garlic and cook 30 sec til fragrant. Transfer mushroom mixture to another plate and cover with Al foil

Add Marsala wine and chicken stock to pan. Reduce to 3/4 cup (approx 3-5 minutes). Do not let it reduce TOO much or all the liquids will get absorbed by the chicken. Add chicken to heat through, approx 1 minute. The sauce will thicken. Transfer chicken to serving platter.

Turn off heat, then add 2 T butter to marsala reduction. Add lemon juice, parsley, salt/pepper and mushroom mixture. Pour mixture over chicken, and garnish with more parsley.

Serves 3-4

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