Drunken Chicken Marsala

Ingredients

• Mushrooms

  White, raw

  1 lb or 453g

• Garlic

  Raw

  2 cloves, minced or 6g

• Tomatoes

  Red, ripe, raw, year round average

  1 cup, chopped or sliced or 180g

• Butter

  Unsalted

  3 tbsp or 43g

• Cooking wine

  Alcoholic beverage

  8 fl oz or 232g

• Cornstarch

  1 tsp or 3g

• Heavy whipping cream

  Fluid

  2 tbsp or 30g

• Salt

  Table

  ½ tsp or 3g

• Water

  Plain, clean water

  1 tbsp or 15g

• Wheat flour

  Whole-grain

  1 cup or 120g

• Chicken breast

  Broilers or fryers, meat and skin, raw

  2 lb or 907g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Parsley

  Raw

  4 tbsp or 15g

Directions

1. Slice mushrooms, mince garlic, slice tomatoes.
2. Heat 1 tablespoon butter in a medium or large saucepan over medium heat. Add the mushrooms and sauté for 8-10 minutes, until golden brown.
3. Add the garlic and wine - let the mixture simmer gently to reduce the wine, stirring occasionally. After 15-20 minutes, add the cornstarch, cream, and salt to the marsala mixture - it should start to thicken slightly.
4. Pound the chicken breasts until they are about 1 inch thick to help with even cooking. Cut them into smaller, single-serving pieces if necessary.
5. Combine the flour and salt and pepper, to taste, in a shallow bowl. Toss the chicken in the flour mixture until coated. Shake off excess.
6. Heat the remaining 2 tablespoons butter and oil in a large skillet over medium high heat. Pan-fry the coated chicken for a few minutes on each side, until golden brown and cooked through.
7. Add sauce and mushrooms to the skillet with the chicken. Top with tomatoes and simmer until the tomatoes have softened. Serve with fresh parsley.