Chicken is so versatile. We eat it all the time, in many different ways. One of my favorite chicken preparations is chicken marsala. The chicken can be made with just the marsala sauce, but in my opinion what really compliments the chicken are some earthy mushrooms as an accompaniment. This is a comfort food, that can be prepared in a short time, so it's a great week-night meal.
1-2 pounds boneless, skinless chicken breast, cut thinly, about 1 cm thick
1/2 cup flour
1 lb. sliced mushrooms (I like the brown crimini)
2-3 green onions sliced (scallion type)
6 tbsp butter
1/2 cup marsala wine
salt to taste
Heat 4 tablespoons of butter in a large skillet. When it in nice and hot, add all of the mushrooms and the chopped green onions. Saute over medium high heat until they are nicely cooked and caramelized. Then remove mushrooms and onion from skillet and set aside. Salt the chicken breasts on both sides, then dredge them in the flour. Heat the remaining 2 tablespoons of butter in the skillet until melted. Cook the chicken for about 2 minutes on each side, depending on thickness, until it is nice and golden. Now put the mushrooms and onion back in the skillet, turn the heat to high, and add the marsala. Cook uncovered until the marsala reduces and forms a nice sauce. Add salt to taste. Stir occasionally until the sauce reaches your desired consistency. Serve the chicken with a nice portion of mushrooms on top, and enjoy.