Chicken Marsala

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Active Time: 45 minutes     Total Time:  45 minutes

Ingredients:

2 boneless chicken breasts

½ tsp. salt

½ tsp. pepper

1/3 c. + 1 T. flour

3 T. avocado oil

5 T. + 1 T. butter

6 oz. sliced mushrooms

2 T. finely chopped yellow onion

1 clove garlic, minced

1/3 c. marsala cooking wine

1/3 c. chicken stock

Instructions:

  1. Using the flat side of a meat tenderizer, pound the chicken breasts to an even ¼” thickness.
  2. In a wide, shallow bowl, 1//3 cup flour, salt and pepper.  Dredge the chicken to coat.
  3. In a large sauté pan, melt 5 T. butter over medium heat.  Add avocado oil and raise the heat to medium-high.  When the butter begins to bubble, add the chicken.  Cook each side until brown, about 2-3 minutes per side.  Move chicken to a plate.
  4. Add 1 T. butter to the pan and reduce heat to medium.  Add the mushrooms and stir for 2-3 minutes.  Add the garlic and onion and cook until soft, 1-2 minutes.  Stir in 1 T. flour and cook for 1 minute.
  5. Add marsala and stock and stir well until liquid is heated.  Add the chicken and cook for another 3-4 minutes, turning to coat chicken with sauce.
  6. Serve over hot penne noodles with plenty of sauce.