Chicken Marsala with Saffron Rice & Ratatouille

Chicken Marsala

   

1                                          Boneless Chicken Breast split in ½  (or 3 fingers) & pounded

TT                        Flour

   TT   Butter

2 CUPS SLICED MUSHROOMS  

   2      Tablespoons   GARLIC -- Chopped

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

     1/4  Cup           Chix stock

   1      Tablespoon    Parsley

          1/8  Teaspoon      Salt

DIRECTIONS:

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

skillet melt 3 tablespoons butter.  Add chicken and cook until browned on each

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

tender.  Stir in Marsala wine, water, parsley, and salt.  Cook

stirring to deglaze pan.  Return chicken to pan.  Cook stirring once until

both sides are glazed and the sauce is thickened.