Chicken Marsala with Fettuccine

Chicken Marsala with Fettuccine 

1              Boneless Chicken Breast split in ½ & pounded

TT Olive Oil

TT            Flour

   TT     Butter

2 cups sliced mushrooms  

   1 clove garlic smashed

     1/2  Cup           Marsala Wine  (The GOOD STUFF PLEASE!)

     1/4  Cup           Chix stock or vegetable stock

TT fresh chopped    Parsley

TT Kitchen Bouquet 

         

PROCEDURE:

Pound chicken breast halves until 1/4" thick.  Dredge in flour.  In a large

skillet with olive oil.  Add chicken and cook until browned on each

side.  Remove to serving platter.  Add GARLIC to skillet and cook until

tender, add mushrooms- deg-laze with Marsala wine, add stock & parsley.  Add touch of kitchen Bouquet to achieve desired brown color.  Return chicken to pan.  Cook until both sides are glazed and the sauce is thickened.

Plate on bed of  al dente fettuccine, top with sauce and mushrooms, top with fresh chopped parsley!