This is my mom's recipe for Chicken Marsala, which she has kindly edited for me to remove bits of shallots and onion. Thanks Mom, you're a star! Warning, this dish takes a moderate amount of time and effort, as well as grease flying at you out of the pan. This is why my dear mother makes it, and not me. I watch and nom. :)
You will need:
2 chicken breasts
1/4 cup flour
Butter and Olive Oil for frying (approx 2 Tbsp of each)
2 tsp onion powder
1/2 cup chicken broth
1/2 cup dry Marsala wine
2 Tbsp chopped parsley (dry or fresh)
1 lb white/buttom mushrooms
Salt/Pepper for seasoning
1. Clean and slice mushrooms. My dad cleans mushrooms with a toothbrush to brush off anything hanging out on the shrooms.
2. You will need to flatten the chicken breasts using the smooth side of a meat tenderizer (or something you've invented that will smash the chicken flatter, be creative!). This is so the chicken will cook evenly.
3. Season chicken with salt/pepper.
4. Add the flour to a wide bowl. Dredge chicken in flour and set on a plate.
5. In a large skillet on medium-high heat, heat 1Tbsp butter before combining with 1 Tbsp olive oil. Once heated, fry chicken on each side for 3 minutes until browned. Do not worry about cooking chicken through.
6. Remove chicken and place on a paper towel covered plate.
7. Add another Tbsp of butter and another Tbsp of olive oil to the pan and fry the mushroom slices for a few minutes until slightly-brown.
8. Add Marsala wine and let it boil for approx 1 minute before adding the chicken broth to the pan. Stir in parsley.
9. Set chicken on top of sauce and allow to simmer covered for 2-3 minutes or until cooked.
10. Serve with flat egg noodles (or perhaps white rice or mashed or baked potatoes).