Chicken Marsala - chicken breasts

Method

• First, pound chicken breasts until about even all the way across.
• For breaded chicken, just use 1 cup or so of flour to coat each piece.
• This is entirely optional, you know, for those who do not have a southern girl on the inside.
• Heat pan with oil to medium-high heat.
• When hot, fry chicken until 165 degrees F in the middle.
• Set chicken aside.
• Fry mushrooms for a few minutes over medium heat in the same pan.
• Set aside as well on a separate plate after cooked.
• Make sure pan has about 4 tablespoons of oil in it.
• If not, just add some and wait until hot again.
• Sprinkle the remaining 1/4 cup of flour into pan and whisk immediately.
• Cook a few minutes or until somewhat brown.
• Pour in chicken broth and continue to whisk.
• Sauce will thicken.
• (Again, thickening the gravy with a flour and oil roux is also optional.
• You can also just heat all the gravy ingredients and let it cook down for a while until it reduces to a lovely sauce.)
• Pour in Marsala wine.
• Continue to whisk.
• The whisking exercise makes the breading and the gravy okay.
• Gravy will turn a beautiful brown color.
• Add chicken base, salt and pepper to taste.
• Stir until chicken base melts into gravy.
• Stir in lemon juice, butter and then add mushrooms back into pan with sauce.
• Lastly, add fresh oregano.
• Pour gravy over chicken and serve.
• Or serve with gravy on the side so guests can choose how much they prefer.
• Though she is stunning served on its own, she also pairs will with pasta or a fresh green salad.
• She is Chicken Marsala.
• She is indulgent.
• Id imagine she originated in the southern part of Italy.