Spencer’s Route 46
2 6 Oz. Chicken Breasts, sliced thin lengthwise
2-3 Large Portabella Mushrooms, roughly chopped
1/2 Shallot, peeled and finely chopped
2 Cloves Fresh Garlic, minced
3 Tbsp. Butter
1/8 Cup Olive Oil
3/4 Cup Sweet Marsala Wine
1 Cup Flour, for dredging
2 Tbsp. Parsley, freshly chopped
Melt oil/butter over medium heat. Lightly dredge chicken in flour and add to the pan one piece at a time so that pan does not cool. Cook until golden brown on one side, then flip and repeat. Add chopped portabella mushrooms and shallots, sauté. Drain excess oil and add garlic. Let the pan return to medium heat and slowly add Marsala to build a flame, burning off the alcohol. Cook on medium until Marsala sauce reduces and thickens.
Serve immediately and finish with chopped parsley and garnish of your choice. Side suggestion is 4 oz. of pasta marinara.