CHICKEN MARSALA BY NOREEN

Steps:

• Pound chicken to about 1/4 inch thick,and cut in to 2-3 inch pieces. Skip step if using skinless chicken cutlets Combine all of the dried herbs with the flour.
• Dredge the chicken pieces in the seasoned flour ,and coat on both sides.
• Heat up 4 tablespoons of butter and the olive oil in a large fry pan. Heat on medium high.Stir the oil and butter together to combine.
• Brown chicken in the oil/butter mixture until it is almost cooked through.,and slightly browned. Remove to a plate for a few minutes.
• In the pan drippings melt 3 tablespoons of butter,and brown the mushrooms. Add the Marsala wine in and stir. Heat to boiling .Cook until the wine reduces. Uou will start to smell the Marsala. This should take about 3-5 minutes.
• Add the Chicken broth to mushroom wine mixture. Season with some salt and pepper.Add the chicken back in to the pan and simmer covered for a little bit. You will see the sauce thickening some what. ( if you would like it thicker. Mix corn starch with chicken stock and add a little bit of at a time to the pan while it's cooking. Add in desired amount to achieve your desired thickness of sauce) .)Season again with salt,pepper,and dried basil to taste.
• Serve alone or over tpasta. if desired.,Add a little Parmesan cheese if desired as well. Eat and enjoy..