Chicken Marsala MMM Good

Ingredients

• 4 (1½ pounds total) chicken breast cutlets, cleaned, patted dry, and pounded to uniform thickness
• ½ cup flour, seasoned with Fairway Sea Salt and Fairway Tellicherry Pepper
• Fairway Extra Virgin Olive Oil
• 2 shallots, chopped
• 3 cloves garlic, chopped
• ½ pound shitake mushrooms, sliced
• ½ pound beech mushrooms, sliced
• ¼ pound baby bella mushrooms, sliced
• 1 cup Fairway Fresh Marinara Sauce
• 1½ cup marsala wine
• ½ cup chicken stock
• ½ bunch scallions, thinly sliced

Directions 

1. Add the olive oil to a heavy pan so there is a 1-inch deep layer and bring it to medium heat.
2. Coat the chicken cutlets in the seasoned flour and shake to remove any excess.
3. Add the floured chicken to the hot pan and cook until the chicken is lightly brown on both sides.
4. Remove the chicken from the pan and set it aside.
5. To the same pan, add the shallots, garlic, and all of the sliced mushrooms. Sauté for 1 to 2 minutes.
6. Add the marinara sauce and continue to cook for 3 minutes, stirring constantly.
7. Add the remainder of the seasoned flour and the marsala wine to the tomato and mushroom mixture.
8. Let simmer for 1 minute, then add the chicken stock and stir to combine everything.
9. Add the cooked chicken back into the pan and cook for 2 more minutes.
10. Plate the chicken from the pan and top it with the pan sauce. Garnish with scallions.

MMMM good!!