Herb Chicken Marsala

Courtesy of: Natalie Riley

Ingredients:

4 chicken breasts

1/2 c. flour

1/4 c. milk

1/4 c. fresh herbs, minced {parsley, oregano, sage, thyme, and marjoram}

2 Tbs. olive oil

salt

1/2 c. mushrooms of your choice, sliced

1/2 c. White Wine

1 c. chicken stock

2 cloves garlic, minced

*Beurre Manierre, enough to thicken

A healthy drizzle of cream

1.Preheat oven to 300.

2.Prepare the breasts by trimming the fat and cut each breast into 2-3 smaller pieces.

3.Pour the milk into a shallow dish for dipping. Prepare the flour by placing it in a shallow dish and use your fingers to mix in the fresh herbs. Dip the chicken into the milk, take it out and give it a little shake of salt. Dip into flour and herbs to coat. Place each chicken piece into a heated saute pan drizzled with olive oil. Gently saute the cutlets, turning once, until golden brown on top. They won't need to be cooked through.

5. Place the golden cutlets on a serving or other oven-proof plate or dish. Place in warm oven to finish cooking through.

6. Keep heating the pan and add another drizzle of olive oil. Saute the mushrooms until browned. Add wine, deglazing the pan. After a minute, add in the stock and two pressed cloves garlic. Reduce heat for a few minutes and then thicken by whisking in the buerre manierre. At the last minute, add in the cream and remove from heat.

7. Remove the chicken from the oven, it should be done just as the sauce is completed. Serve and garnish as desired.

*Make a beurre maniere by using a fork to blend together equal parts of flour and butter {I use more flour, probably 2-3 T. flour and 1/4 c. flour}.