Chicken Marsala is one of the most comforting dishes to prepare for a quick dinner or lunch or whenever you need to prepare something impressive for your guests. Chicken prepared this way is really flavorful dues to the Marsala wine, mushrooms and shallots. It is best served alongside pasta, mashed potatoes or rice.

To print the recipe check the full recipe on my blog:
http://www.homecookingadventure.com/recipes/chicken-marsala

Ingredients
Makes about 4 servings

1 pound (450g) skinless boneless chicken breast halves, pounded 1/4 inch (6mm) thick
1/3 cup (40g) flour
Salt and freshly ground black pepper
1 shallot, diced
2 garlic cloves, minced
3 tbsp olive oil
9 oz (250g) Cremini Mushrooms, sliced
1/2 cup (120ml) Marsala wine 1/2 cup (120ml) chicken stock
3 tbsp (45g) whipping cream
1 tbsp (14g) Butter

1. To pound the chicken in thin slices cut chicken halves in half lengthwise, and if still too thick place plastic wrap over the chicken pieces and using a meat mallet pound until ¼ inch (6mm) thick.

2. Season chicken pieces with salt and pepper. Put flour in a plate and dredge each piece of chicken in flour discarding the excess.

3. In a large skillet heat about 1 tbsp oil over medium high heat. Add the chicken and cook on both sides until browned and cooked throughout. If necessary work in batches. Remove chicken and set aside on plate.

4. Add 1 tbsp olive oil and cook the onion and garlic for about 2 minutes until tender. Add the sliced mushrooms and cook until mu...