Chicken Marsala
6 – 5 oz Boneless, skinless chicken breasts
1/4 cup flour
1 tsp olive oil
1 TBS shallots (small version of red onion)
1 tsp chopped garlic
2 cups sliced mushrooms
1 cup chicken stock1 cup Marsala wine
1 TBS Italian chopped parsley (garnish)This dish is ridiculously EASY to prepare and enjoy!
Dust the chicken breasts with flour.
Saute in skillet in olive oil until
golden brown on both sides, set aside.To hot pan add shallots, garlic & mushrooms
and saute’ until limp.
Quickly add Marsala and reduce a little…
Add chicken stock, and return chicken to pan.
Cover and simmer for 8- 10 minutes.
Cover and simmer for 8- 10 minutes.
Serve immediately with fresh cooked pasta and sprinkle with chopped parsley.
When we have this dish we typically pair it with a nice red wine… 
Wine Choice
2008 Alamos Malbec Mendoza.
Reasonably priced at under $10.00 This wine ads just the right touch of richness and complexity to compliment the Marsala sauce. The dark ruby liquid in your glass has a subdued but very ripe aroma of
blackberry, Cassis and licorice that include
suggestions of chocolate and herbs…Bon appetite!
2008 Alamos Malbec Mendoza.
Reasonably priced at under $10.00 This wine ads just the right touch of richness and complexity to compliment the Marsala sauce. The dark ruby liquid in your glass has a subdued but very ripe aroma of
blackberry, Cassis and licorice that include
suggestions of chocolate and herbs…Bon appetite!
Winetrivia -Fun with Food and Wine 