Behind The Scenes: John’s Chicken Marsala

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All week long we are cooking with some of the behind-the-scenes folks who work at Fox 8 News! This recipe was presented by Fox 8 Engineer and photojournalist John Yusko.

John's Chicken Marsala

2 lbs. boneless skinless chicken breasts
1/2 c. flour for dredging
1/2 t. salt
1/4 t. fresh ground pepper
1/4 t. dried oregano
3 T. olive oil
6 T. butter
1/2 lb. of fresh cremini mushrooms sliced (or any other mushrooms you prefer)
1/2 c. chicken broth
3/4 c. sweet Marsala wine
Fresh parsley for garnish
Freshly grated Parmesan cheese

Place chicken breasts between two pieces of plastic wrap and pound until 1/4 inch thin.
Add the salt, pepper and oregano to the flour then dredge chicken in flour to coat each piece.
Place the olive oil and half of the butter in the pan and turn heat to medium high.
Brown chicken on both sides then add the mushrooms and saute for 2 minutes.
Add the chicken broth and then the Marsala wine and stir well.
Simmer until sauce is reduced and then add remaining butter and saute 1 minute longer.
Arrange chicken on a plate and pour pan juices over them and garnish with parsley and cheese.
Serve with pasta and good crunchy Italian bread.

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