Chicken Marsala

Ingredients

• 12 ounces boneless chicken breasts (cut in half)
• 1 tablespoon Extra virgin olive oil
• 3 tablespoons All purpose flour
• 1 Salt and pepper to taste
• 2 tablespoons shallot, finely diced (or onions, or leeks)
• 1/4 cup dried porcini (see prepation for options)
• 1/2 cup hot water
• 1/4 cup Dry sherry
• 1 cup crimini mushrooms sliced
• 1 tablespoon Unsalted butter
• 1 clove minced garlic
• 1/2 cup marsala wine
• 1/2 teaspoon nutmeg, ground
• 1 tablespoon Fresh sage minced
• 1 tablespoon basil minced
• 1 tablespoon lemon juice
• 1/2 cup Heavy cream
• 1 tablespoon Parmigiano Reggiano (shaved or grated)

Instructions

1. In a small bowl, add dried porcini and hot water, let sit 30-40 minutes (gives earthy flavor, could use chicken stock instead
2. Place chicken between sheets of plastic wrap. Pound with meat hammer until about 1/8 to 1/4 thick.
3. Pat chicken dry and dredge thru flour, salt and pepper to taste
4. Heat oil in Skillet, add chicken cook turning over once until golden and cooked through (4-6 minutes)
5. Remove chicken, set aside and keep warm.
6. Add 1/4 cup of sherry to de-glaze skillet
7. Add shallots, cook until tender
8. Add garlic
9. Add butter and crimini mushrooms slices
10. When butter has melted add remaining sherry, continue cooking until mushrooms are tender.
11. Pour water from soaking dried mushrooms to skillet (Gives a earthy flavor) or use 1/2 cup chicken stock instead.
12. Optionally use soaked porcini, cut to small pieces.
13. Add marsala wine
14. Add basil,sage, lemon juice and nutmeg.
15. Continue simmer until liquid is reduce by 50%.
16. Stir in heavy cream, bring to boil again, remove from heat
17. Place pasta or veggies on serving dish
18. Place chicken on top, spoon sauce over.
19. Optional sprinkle of cheese