4 boneless chicken breasts
About 1/2 cup flour whisked with 1/4 cup cornstarch
2 TB extra-virgin olive oil………….……..1 cup Marsala wine
2 cups white button mushrooms, sliced
2-4 tsp. garlic, minced or crushed……..2 TB butter
1/2 cup chicken broth………………….…....1 tsp. dried oregano
1/4 cup chopped parsley (optional)
1-2 tsp. Kosher salt ……………………...... 1/2 tsp. pepper
Pound chicken breasts between sheets of plastic wrap until about 1/4" to 1/2" thick (as thin as you can get them so that each piece is an even thickness, but not so thin that they tear).
Combine flour, salt, pepper and oregano in a mixing bowl. Dredge chicken pieces completely in the flour, shaking off any excess.
Heat oil in a large skillet over medium heat. Cook chicken breasts on medium heat for about 3-4 minutes on the first side, until golden brown. Turn breasts over to cook other side until golden brown. Then remove chicken to a plate; cover with foil and set aside.
Scrape up the brown bits the chicken left behind in the skillet (it should still be on medium heat). Add the sliced mushrooms and garlic. Cook for a few minutes, stirring occasionally, until the mushrooms begin to brown. Reduce the heat to low and add the Marsala. Stir, scraping up brown bits on the bottom of the pan, and then simmer until the sauce reduces (about 5-10 minutes). Stir in the butter and adjust the salt and pepper.
Add chicken to the pan and cover with Marsala sauce. Transfer chicken and sauce onto serving platter, sprinkle with chopped parsley and serve immediately..
Beth’s ROSEMARY POLENTA
1 cup half-and-half
3 cups water
2 tsp. Kosher salt
1-2 tsp. garlic, minced or crushed
1 cup polenta
1 TB butter
1 tsp. fresh rosemary, minced
Bring the half-and-half, water, garlic, and salt to a simmer. Whisk in the polenta slowly until the half-and-half and water returns to a simmer. Turn heat to low simmer and add rosemary. Keep whisking for about 15 minutes, or until the polenta thickens. Stir in the butter and serve.