Chicken Marsala

Serving : 2

2Tbsp. Olive Oil

2 8 ounce Boneless  chicken breast, pounded and cut into medallions

1Tbsp. shallots ( chopped)

2 Cups Fresh Mushrooms (sliced )

1/2 Cup Marsala Wine  or Chicken Stock

1/2 Cup Demi Glace or Roux

(Roux made from 1Tbsp flour/ 1Tbsp butter)

1/2 Cup Heavy Cream

2Tbsp.  Fresh Parsley ( Chopped  )

Salt and Pepper TT (To Taste)

Note: If you want to serve more people just simply double the recipe. 

Directions : 

1. heat a saute pan over medium heat. add olive oil.

2.season chicken with salt and pepper and place in the hot pan and saute on both sides until cooked through. Remove from pan and reserve warm.

3.In the same pan , add shallots and mushrooms and saute 1-2 minutes more. Deglaze pan with the marsala wine or chicken stock  and reduce liquid by half.

4. add demi glace and heavy cream and reduce to proper consistency. Add chopped parsley and season sauce with salt and pepper.

5. Return chicken to pan with sauce just long enough to reheat chicken. Serve !!