Chicken Marsala

First, pound chicken breasts until about even all the way across.

For breaded chicken, just use 1 cup or so of flour to coat each piece. This is entirely optional, you know, for those who do not have a southern girl on the inside.

Heat pan with oil to medium-high heat. When hot, fry chicken until 165ºF in the middle. Set chicken aside.

Fry mushrooms for a few minutes over medium heat in the same pan. Set aside as well on a separate plate after cooked.

Make sure pan has about 4 tablespoons of oil in it. If not, just add some and wait until hot again. Sprinkle the remaining 1/4 cup of flour into pan and whisk immediately. Cook a few minutes or until somewhat brown. Pour in chicken broth and continue to whisk. Sauce will thicken. (Again, thickening the gravy with a flour and oil roux is also optional. You can also just heat all the gravy ingredients and let it cook down for a while until it reduces to a lovely sauce.)

Pour in Marsala wine. Continue to whisk. The whisking exercise makes the breading and the gravy okay.

Gravy will turn a beautiful brown color. Add chicken base, salt and pepper to taste. Stir until chicken base melts into gravy. Stir in lemon juice, butter and then add mushrooms back into pan with sauce. Lastly, add fresh oregano.

Pour gravy over chicken and serve. Or serve with gravy on the side so guests can choose how much they prefer.

Though she is stunning served on its own, she also pairs will with pasta or a fresh green salad. She is Chicken Marsala. She is indulgent. I’d imagine she originated in the southern part of Italy.