Chicken Marsala

We love grilled chicken and cook it often in the summer, but sometimes it's fun to mix in something different  Even though this would be a great winter dish, Chicken Marsala tasted delicious tonight. This recipe is definitely worth a try!

Chicken Marsala

4 chicken breast halves, cut into chunks
1/8 cup flour
salt and pepper
2 tablespoons butter
16 ounces sliced mushrooms
2 garlic cloves
1/3 cup Marsala wine
2/3 cup chicken broth
2 tablespoons whole milk (or cream if you have it)

Dredge chicken in flour seasoned with salt and pepper. Heat butter in pan and brown chicken in batches. Remove chicken to platter. Add more butter to the skillet and saute shallots until tender. Add the mushrooms and garlic and saute until the mushrooms are tender and juices have evaporated (add chicken broth if the pan gets dry). Add marsala and chicken broth and simmer until reduced about 1/3. Add the milk and cook sauce 2 more minutes. Add chicken back to mushroom mixture until heated. Serve over linguine or with rice pilaf. Enjoy!

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