Miss Cindy's Chicken Marsala

Miss Cindy's Chicken Marsala

Ingredients:

For the chicken:

4 skinless chicken breasts

salt and freshly ground black pepper

5 tablespoons olive oil, divided

1 cup mozzarella cheese

For the sauce:

2 tablespoons olive oil

8 oz. mushrooms, sliced

2 1/2 cups Marsala wine

4 cloves garlic, minced

2 cups beef broth

3 tablespoons corn starch dissolved in 3 tablespoons beef broth

1 tablespoon butter

1/4 teaspoon freshly ground black pepper

Instructions:

Pound out chicken breasts to an even 1/4 inch thickness throughout. Season each side with salt and pepper. In a large skillet, heat 3 tablespoons olive oil over medium heat until hot. Place chicken in skillet, without over crowding (cook in two separate batches if needed) Cook 4-5 minutes on each side, until nicely browned on both sides and no longer pink in the middle. Transfer cooked chicken to a baking pan and cover with foil to keep warm.

In the same skillet (don't wash skillet) add 2 tablespoons olive oil over medium heat until oil is hot. Add mushrooms and stir 1 to 2 minutes. Add remaining sauce ingredients. Stir and bring sauce to a boil. Reduce heat and let the sauce simmer for about 45-50 minutes (stirring occasionally) or until sauce is reduced by one-fourth of it's original volume. The finished sauce will be dark brown and thickened. Remove from heat, set aside.

Sprinkle mozzarella cheese evenly on top of chicken breasts on a baking pan. Broil 3-4 minutes or until cheese is melted.

Serve chicken immediately, generously drizzle Marsala sauce over chicken. The extra sauce is delicious over mashed potatoes, rice or angel hair pasta.