Chicken Marsala

 We like this served w cheese ravioli, but would also bee good over mashed potatoes, polenta, or pasta of your choice

4 chicken breasts, sliced or pounded thin 

Marinade (optional, but keeps chicken juicy):

1/4 cup Marsala wine

1/4 cup heavy whipping cream

2 cloves garlic, minced

1 tsp dried rosemary 

1 cup all purpose flour

5 tbs butter

3 cups sliced cremini mushrooms

1 medium shallot, minced

2 garlic cloves, minced

1 tsp thyme

1 cup Marsala wine

1/4 cup chicken broth

3/4 cup heavy whipping cream

Chopped flat leaf parsley, for serving

Black pepper, for serving 

Marinade chicken in a ziplock bag in fridge 2-24 hours before starting dinner

When ready to cook dinner, put flour in ziplock bag or large bowl.  Remove chicken from marinade & dredge in flour

Heat butter in large skillet over medium heat  Sauté chicken on both sides until coating is brown & chicken is cooked through  Move chicken to a plate

Sauté mushrooms in same pan until they’ve released their juices & start to brown  add Shallots, garlics, & thyme & sauté an additional 2 min  Add wine & broth to pan & simmer, scraping brown bits from bottom of pan   Once pan begins to simmer, add cream & simmer 10-15 min, until sauce is thickened & reduced about by half  

Add chicken back to pan for 3-5 min until chicken is reheated & sauce is thick  

Sprinkle w parsley & cracked black pepper & serve over pasta, potatoes, polenta, etc