Foodie Friday: "Light" Chicken Marsala

Ingredients:
1/2 cup extra virgin olive oil
1/2 stick butter
5 boneless chicken breasts
1 pack fresh sliced white mushrooms
1 pack fresh sliced baby bella mushrooms
1 bottle Marsala wine

Rinse your chicken breasts and cut off the excess fat. On a cutting board, use a meat hammer to flatten out your meat. Start at one end of your chicken breast and move toward the other side working from the center out. Turn your breast over and start again on the other side until your chicken is thin. If you don't have a meat hammer, you can use the side of a saucer and work from one side to another.




In a skillet, heat your butter and oil until it starts to pop. Gently lay your chicken breasts into the oil and allow them to cook several minutes on one side, then turn and allow to cook for several more minutes.





Continue to turn and cook until both sides are brown and then lay your browned breasts aside on a separate plate.



Drain your oil from the skillet and place the mushrooms in your pan. Pour the Marsala over the mushrooms and bring this mixture to a high boil.



Allow this to simmer until you have a thickened sauce (the wine will start to caramelize as it cooks down). Add the chicken breasts back in the mushroom and sauce mixture to heat them back up.



If it seems like it's taking a long time to cook down, when the mushrooms start to shrink you can pour off the liquid into a separate saucepan and bring it to a rolling boil to help boil down the sauce.



With tongs, pull out your chicken breasts and lay them on your serving plate and then pour your mushrooms and sauce over the breasts. Serve with red potatoes for a delicious meal!