Marsala wine is frequently used in cooking, and is especially prevalent in Italian restaurants in the United States. A typical Marsala sauce, for example, involves reducing the wine almost to a syrup with onions or shallots, then adding mushrooms and herbs. One of the most popular Marsala recipes is chicken marsala, in which flour-coated pounded chicken breast halves are braised in a mixture of Marsala, butter, olive oil, mushrooms, and spices.

Chicken Marsala
Ingredients:

• 2 Tablespoons butter
• 2 Tablespoons olive oil
• 4 skinless, boneless chicken breast halves, pounded to ¼ inch thickness.
  • Note: Easiest method: butterfly the chicken breast first and place between wax paper to pound.
• 4 shallots, onions or leeks finely chopped
• ½ pound of mushrooms, sliced
• ¼ cup dry Marsala wine
• ½ cup of cream
• 1 teaspoon lemon juice
• Salt and pepper to season

 Directions:

1. Pound chicken breasts according to notes above
2. In large skillet heat the olive oil until hot
3. Add chicken and sauté, about 3 – 4 minutes on each side until golden brown, remove and set aside
4. Melt butter in pan and add shallots, onions or leeks and mushrooms. Cook until mushrooms are lightly browned, about 3 – 5 minutes.
5. Add Marsala wine and bring to a boil, scrape any browned bits from bottom of pan with a spatula or spoon.
6. Add cream and lemon juice and return to a boil
7. Season with salt and pepper to taste.
8. Return chicken to pan and cook, turning in sauce for about 3 minutes to reheat and finish cooking.