Chicken Marsala

Chicken, chicken, chicken!  How many ways?  

Thanks, Maximized Living for this recipe.  

Easy and very tasty!

I made a half of this recipe tonight, but here's the whole meal deal for you.

4 chicken breast halves, boned and skinned, 2 T. butter, 1 T. grapeseed oil, 1/2 tsp. salt, 1/2 tsp. pepper, 1/4 Cup water, 1/2 pound mushrooms, 1/4 Cup Marsala Red Wine.

Pound the chicken parts into 1/4 inch thickness.  

I placed them in a gallon ziplock bag to pound them into submission!

Melt the butter and grapeseed oil in a saute pan over medium heat.  

BTW, grapeseed oil has a high smoking point!  

Add the chicken, and cook and turn for about 5 minutes.

My chicken pieces look kinda scary, not too uniform!

Sprinkle the chicken pieces with sea salt and fresh ground pepper.

Remove the chicken to a plate and set aside.

To the drippings remaining in the pan, add the mushrooms and saute them until lovely and tender, 

add some more oil to the mushrooms if they are getting dry.

Return the chicken to the pan, add the wine, water..  Bring the mixture to a boil for about 2 minutes.  Take the chicken out when it is cooked and continue to reduce the liquid to a nice saucey consistency.

Arrange the chicken on a plate. 

 Spoon the sauce over and sprinkle with chopped parsley.

Enjoy Friends!!