Shelly's Chicken Mushroom Marsala
About 1 1/2 cups Fresh Mushrooms, sliced
2 Green Onions, diced
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
1/2 teaspoon Marjoram
3 tablespoons Flour (I use Multigrain Pancake Mix or Spelt)
4 (4-ounce) boneless Chicken Breasts, pounded to 1/2-inch thickness
1 Tablespoon Olive Oil
1/2 cup Chicken Broth
1/4 cup Marsala
Combine the salt, pepper, marjoram (do not omit, find it in the spice aisle, seriously it's key) and flour on a plate. Coat the chicken in the mixture. Heat the olive oil. Add the chicken and cook till golden, about 5 minutes on each side. Remove from pan and set aside.
Saute mushrooms and onion. Add Marsala (most of the alcohol is cooked away and just the yummy flavor is left behind) and broth to the skillet. Add chicken back to pan. Bring to a boil and continue to simmer 3 to 4 minutes, or until the sauce is thickened. Serve chicken with mushroom sauce spoon over.
I served it with a cucumber and tomato salad with a drizzle of storebought balsamic vinaigrette. The yellow grape tomatoes are from my garden. They did very well this year. Speaking of doing well this year...
I have one Black Mission Fig tree in the yard and for the first time in years it is full of figs.
For dessert, I warmed a few slightly in the toaster oven and served them with a dollop of Greek yogurt and a drizzle of Sugar Free Maple Syrup. This would make a delicious breakfast too, maybe with a few walnuts or almonds on top.