Chicken Marsala

CHICKEN MARSALA

Chicken Marsala is one of those Italian restaurant staples that everyone orders. And yet, for some reason nobody seems to make this classic dish at home. It's very easy to make and uses only a few ingredients. Of course, if you don't like mushrooms (as many people do not), try substituting in some other quick cooking vegetables. Thinly sliced carrots, diced eggplant and zucchini, or even a can or two of diced tomatoes in juice would all work well in this recipe.

Serves 4

4	boneless, skinless chicken breasts (4 to 6 ounces each), trimmed of excess fat
1	cup all-purpose flour
	Kosher salt and freshly ground black pepper
3	tablespoons olive oil
3	tablespoons unsalted butter
1	yellow onion, peeled and chopped
10	ounces cremini mushrooms, quartered
2	cloves garlic, peeled and minced
1	bay leaf
1½	cups sweet Marsala wine
	Juice of 1 lemon
2	tablespoons fresh flat-leaf parsley, finely chopped, for garnish

1. Place a chicken breast in a large freezer bag. Using the flat side of a kitchen mallet, pound the chicken breast to a ½-inch thickness. Remove the chicken from the bag and set aside. Repeat with the remaining chicken breasts.

2. In a shallow dish, combine the flour with 2 teaspoons salt and ½ teaspoon black pepper. Heat the olive oil in a large skillet set over medium-high heat until hot, but not smoking. Dredge the chicken breasts in the seasoned flour and shake off any excess flour. Add the chicken to the skillet and cook until well browned and cooked through, 3 to 4 minutes per side. Then, remove the chicken to a serving platter and set aside.

2. Melt 2 tablespoons of the butter in the skillet. Add the onions and cook, stirring often, until translucent, 5 to 7 minutes. Toss in the mushrooms and continue to cook until they are lightly golden, 3 to 5 minutes. Add the garlic and bay leaf and cook 1 minute more.

4. Remove the skillet from the heat and pour in the wine. Return to the heat and deglaze the pan by scraping up any brown bits stuck to the bottom. Add the lemon juice and simmer until slightly thickened, 3 to 5 minutes. Stir in the remaining tablespoon of butter and season to taste with salt and black pepper. Pour over the chicken and garnish with the parsley.