Chicken Marsala

Last night I made Chicken Marsala for the first time, and it turned out great. Here is my version of the recipe.

4 chicken cutlets (boneless skinless pounded thin)
half cup dry Marsala Wine (for those of you who don't drink, the alcohol cooks off)
1 cup chicken stock (or 1 cup of water with one chicken bullion cube)
8 oz. of baby bella mushrooms
about a half cup of flour
salt & pepper
a pinch of the following; garlic powder, chili powder, dried thyme and oregano
3 tbsp butter (or butter substitute)
2 tbsp olive oil

In a pie tin or glass add flour and all spices listed
Salt and pepper the chicken and put in the flour mix, make sure both sides are totally covered
Put olive oil and 1 tbsp butter in a pan over med-high heat, once the pan is warm and butter is melted, add the chicken.
Cook for about 5 minutes on each side, then take them out and put them on a plate to rest
Add 1 more tbsp of butter then add the mushrooms. Let them cook down
Once the mushrooms are soft and brown, add a little salt and pepper then add in the Marsala (be sure to deglaze the pan)
Once the alcohol has cooked off and reduced a bit, add chicken stock bring to a boil then reduce heat to medium and place the chicken back in the pan
Let everything combined for about 5 minutes, if your sauce looks to thin, add a little more flour

I served the chicken with a simple pasta and steamed broccoli on the side. I used elbow pasta and added butter and parmesan cheese. You could make any type of pasta you like or have on hand.

*I normally use Barilla Plus pasta and I used a combo of butter and Smart Balance Light

Happy Foodie Friday