Chicken Marsala

Megan’s favorite for many years. Now she’s a vegetarian. Probably not because of this dish.

Servings: 4

Ingredients:

• 4 boneless skinless chicken breasts

• 1 to 2 tablespoons olive oil

• 1 teaspoon salt

• ½ teaspoon pepper

• 1 teaspoon dried sage

• 1 teaspoon poultry seasoning

• 8 ounce box of mushrooms, sliced

• ½ to 1 cup Marsala wine

• 1 to 2 cups chicken broth

• 2 tablespoons cornstarch dissolved in 1 tablespoon of cold water

Instructions:

1. If desired pound chicken flat. Alternately, slice crosswise to butterfly the breasts and make thinner slices of chicken, or buy the thin-sliced boneless, skinless breasts.

2. Heat oil in large skillet. Meanwhile sprinkle chicken with salt, pepper, sage and poultry seasoning.

3. Add chicken to skillet and saute until chicken is no longer pink. Remove from pan and keep warm.

4. Add mushrooms to pan and saute until browned. Pour in wine, bring to boil and reduce (boil away moisture) by half.

5. Add chicken broth, bring to boil.

6. Add dissolved cornstarch and stir. Sauce should immediately thicken. If it doesn’t, dissolve more cornstarch in cold water and add.

7. Return chicken to pan and let simmer for 5 minutes, ladling sauce over chicken to coat. Serve.