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. 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. Cover the pan and simmer for 10 minutes, or until the sauce thickens and the chicken is cooked through.
Note: Serve this with some polenta and a green salad.