Chicken Marsala

When I went to New York City a couple of years ago for the NCTE annual conference, I could see Times Square from my hotel room.  In addition to having an amazing view, I ate some of the most amazing food I have ever had in my life.

At one particular Italian restaurant that I wish I could remember the name of, the group of us ordered a family size serving of Chicken Marsala with angel hair pasta.  It was absolutely the best Italian dish I have eaten.  So, when I was trying to think of new recipes I wanted to try Chicken Marsala was on the top of the list.  I don't often cook with wine, not really being a wine kind of girl but I thought it would be worth a shot. And...it was!

I got this off of allrecipes.com and after reading the reviews I took the advice of others and doubled the amount of ingredients for the sauce so there was enough with the pasta.  I served it with linguine with olive oil and roasted garlic.  It will definitely be something I make again!

Ingredients

• 4 chicken breasts
• 2 tablespoons flour
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 3 tablespoons olive oil, divided
• 1 cup sliced fresh mushrooms
• 2 teaspoons corn starch
• 1/2 cup Marsala wine
• 1/2 cup chicken broth
• 1/2 teaspoon sweet basil
• 1/2 teaspoon onion powder

Directions

1. Pound chicken pieces to 1/4-inch thickness (place between 2 sheets of waxed paper before pounding).
2. Combine flour, salt, garlic powder and pepper in a large bowl. Add chicken; coat with flour mixture.
3. Heat 2 tablespoons oil in large skillet over medium-high heat. Cook chicken 8 to 10 minutes, or until done, turning once. Remove from pan.
4. Add 1 tablespoon oil and mushrooms to skillet. Saute 2 to 3 minutes. Mix corn starch, wine, chicken broth, basil and onion powder; add to mushrooms. Simmer, uncovered, 2 minutes or until thickened.
5. Serve chicken and sauce over cooked linguine, if desired.