Chef Lance Cowart: Chicken Marsala

1/4 cup all-purpose flour
1/2 tsp. salt
1/4 tsp. ground black pepper
4 skinless and boneless chicken breasts, cut in 1-inch chunks
4 tbsp. butter
4 tbsp. olive oil
2 cups sliced white button mushrooms
3/4 cup Marsala wine

Combine the flour, salt, and pepper in a shallow bowl and add the chicken.
Coat the chicken with the flour mixture.
In a large skillet, melt the butter and oil over medium high heat. Cook the chicken until light brown on all sides and lightly crisp.
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Remove chicken and set aside on a plate. Add the mushrooms and saute until golden brown. If the pan is dry, add a tablespoon more of butter and oil. Return the chicken to the pan and add the marsala wine.
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Cover the pan and simmer for 10 minutes, or until the sauce thickens and the chicken is cooked through.
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Note: Serve this with some polenta and a green salad.

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