Chicken Marsala

Heat 2 tablespoons butter and 2 tablespoons olive oil in a large saute pan over medium heat.

On a dinner plate combine the flour, salt and pepper and dredge each chicken piece in it, shaking off the excess. Place the chicken pieces in the pan and cook until golden brown and firm to the touch. Depending on how large your saute pan is you may have to do this in two batches.

Once the chicken is cooked through, set aside on a plate or serving platter and cover with foil to keep warm.

Once all the chicken is cooked and removed, add the 1/2 cup water, shallots, mushrooms sage, salt and pepper to the pan. Allow to cook until the mushrooms are just starting to soften and release their juices.

Add the marsala and heavy cream and cook until thick, about 10-15 minutes. (If you are at sea level 10 minutes should do it but those of us at high altitude will need more like 15 minutes or longer).

Once it is thickened, remove from heat and allow to cool about 5 minutes. Then add the cold butter to the mushroom sauce, stirring until melted.

Serve the chicken, smothered in the sauce with mashed potatoes on the side.