Recipe: Chicken Marsala

This is a great recipe that tastes like you slaved in the kitchen for hours. When I'm crunched for time and have forgotten to pull out meat to defrost for dinner I use frozen chicken tenderloins for this recipe. I throw them in the microwave or in a plastic bag under cool water in my sink for a few minutes and they're ready to go. Hope you enjoy this one!

Recipe: Chicken Marsala

1/2 cup flour
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon onion powder
1/4 teaspoon paprika
2 boneless skinless chicken breasts cut into 1/2 inch slices (or 8-10 chicken tenderloins)
2 tablespoon olive oil
4 tablespoons butter
1 lb. sliced mushrooms
1 cup Marsala wine
2 cups chicken stock (or 2 teaspoons chicken bouillon and 2 cups of water)
2 tablespoons corn starch
2 tablespoons water
salt and black pepper (to taste)

Heat large skillet over medium-heat. Add two tablespoons olive oil. In a small bowl stir together flour, garlic powder, salt, pepper, onion powder and paprika. Spread mixture out on plate and dip chicken slices in flour mixture on both sides being sure to cover entire slice. Shake off excess flour. Brown chicken on both sides (about 1-2 minutes per side). Set chicken aside on plate. Add 2 tablespoons butter to skillet. Swirl butter til melted then add mushrooms. Saute mushrooms until they give off their liquid, being sure to stir frequently. Add Marsala wine. Bring to a boil for 3-5 minutes until wine has reduced down by about half. In separate bowl stir together corn starch and water. Add chicken stock to skillet. Quickly stir in corn starch mixture. Bring to a boil until sauce begins to thicken. Reduce heat to medium and add two tablespoons butter. Add chicken and simmer for a few more minutes until chicken juices run clear. Salt and pepper to taste. Serve over noodles or mashed potatoes. Enjoy!