CHICKEN MARSALA! ....WITH MASHED POTATOES!

Super delicious meal and great for leftovers! This recipe is what I used to ensure we have extra for leftover Sundays!

INGREDIENTS:

2 lbs chicken breast, pounded thin

1 cup flour (mix in 1 TBS of each: Garlic powder, Italian Season, Onion Powder, Thyme, and Cayenne Pepper. 2 TBS paprika, 2 tspn salt, 1 tspn pepper)

1/4 cup olive oil

4 TBS butter

4 cups cremini mushroom sliced

2 bottles of Marsala Cooking Wine (I use Holland House)

4 cups chicken broth (because we love sauce)
Salt N Pepper
Chopped Chives for garnish

Lightly flour each chicken, after you have pounded it thin. Shake off excess flour. Heat Olive Oil in pan and place a couple chicken in the pan. Fry on each side about 3 minutes. Place on a paper towel until all chicken is cooked. Once all chicken is cooked, add the butter to the pan and once melted add the mushrooms. Cook mushrooms until their juices start to come out. Add Marsala and cook until it has reduced to half. Once it is reduced, add the chicken broth. If the sauce is not thick enough to your liking, ladle 1/2 cup of the sauce out and whisk in a little less than 1/4 cup of flour. Mix until there are no clumps and then add it to your pan. This will help thicken it up. Bring sauce to a boil and cook for a few minutes then add salt and pepper to taste. Serve with mashed potatoes or butter noodles. I personally love it with the mashed potatoes! Enjoy!!!!