Chicken Marsala by Jeanette

Yes there's wine in it, but the alcohol cooks out and is delicious!!!

• 1/2 cup all-purpose flour
• 1 tablespoon Ms. Dash
• 2 (6 to 8-ounce) boneless, skinless chicken breasts, cut in halves and pounded thin
• 1 tablespoon olive oil
• 4 tablespoons butter
• 3 cups sliced mushrooms (cremini, oyster, shiitake)
• 3/4 cup Marsala Wine - cooking wine works also
• 1 cup chicken stock (just use Chicken bullion cubes and water)
• Can of cream of mushroom soup
• Salt and freshly ground black pepper
• Chopped chives, for garnish

In a shallow bowl or plate combine the flour and Essence and stir to combine thoroughly. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.

Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside.

Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Sautee them then add the Marsala wine and bring to a boil reduce by half, removing the alcohol.

Add the Cream of Mushroom soup can warm thoroughly.Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Swirl in the remaining 2 tablespoons of butter, add salt and pepper, to taste. Garnish with chopped chives and serve immediately.

We like to have this with mashed potatoes (usually the ones from the box with some Parmesan cheese added) and maybe a vegetable.