Chicken Marsala

Talk about classic Franco-Italian food!! I put a healthier twist on this dish by baking it, but if you want to stick with tradition, saute the chicken in a pan with some butter. I must say that the greatest benefit of baking the chicken is a crispy exterior (similar to fried chicken). Tonight this became one of my husband's favorite meals and I cannot complain, because it's really simple to prepare.

Tips:

Mycophobia - this would be the fear of mushrooms. If you are not a fan of mushrooms (like my husband) I still strongly suggest using the mushrooms to stay true to the dish, but mince them very fine like I did in the above picture. 
Find your fungus - then the recipe asks for mushrooms, use whatever you have. It is traditionally made with cremini, oyster, or button mushrooms.
Pasta Paring - Serve this classic dish alongside your favorite pasta. The recipe allows for enough sauce to drizzle over pasta.
Not a multitasker - if you aren't comfortable running the broiler and manning the stove top at the same time, prepare the chicken first, turn off the oven, and keep them warm in the oven while you prepare the sauce.

Oven Temperature: High Broil
  Prep Time: 5-10 minutes

Cook Time: 10-15 minutes
Bake Time: 7-10 minutes 
Servings: 4 cutlets

4 boneless, skinless chicken breasts 
1/3 cup all purpose flour 
2 Tablespoons olive oil  

Sauce: 
1 Tablespoon olive oil
1 cup sliced or 1/3 cup minced  mushrooms

1 teaspoon (2-3 cloves) garlic, minced

1/2 teaspoon dried parsley

1/2 teaspoon dried oregano

1/4 teaspoon salt

1/8 teaspoon course ground black pepper

1/2 cup chicken stock

1/2 cup Marsala or dry white wine

Directions: 

1) Move the oven rack so that it sits 5-6 inches away from the top of your oven. Preheat the broiler to high. 

2) Line a baking sheet with parchment paper and set aside.

3) Place each chicken breast on a plastic cutting board and use a meat hammer or the bottom of a flat bottomed glass to pound out the chicken until it is 1/4 inch thick. 

4) Place the 1/3 cup of flour into a shallow dish. 

5) Drizzle 2 Tablespoons of olive oil over the chicken cutlets. Transfer each cutlet into the flour until it is well coated. Place the cutlets onto the prepared baking sheet. 

6) Place the baking sheet under the broiler and cook 5-7 minutes PER SIDE. You will be flipping the chicken over when the chicken is golden brown. While broiling, prepare the sauce.

7) In a large skillet, heat the Tablespoon of olive oil over medium heat. Add the mushrooms to the pan and saute for 4-5 minutes. 

8) Add the garlic, parsley, oregano, salt, and pepper and cook for an additional 2-3 minutes. 

9) Deglaze the pan with the chicken stock and bring the sauce to a simmer. Pour in the wine and simmer the sauce until it begins to thicken (5-7 minutes).

10) Remove the chicken from the oven and allow it to sit for 2-3 minutes. Drizzle the sauce over the chicken and enjoy.