This is a rich and creamy, hearty classic. The aroma will intoxicate you and your family will thank you. I like to serve this over orzo or egg noodles but you can use rice, pasta or even couscous.
4 medium boneless/skinless chicken breasts
1/2 cup flour
2 tablespoons butter
2 tablespoons olive oil
1/3 cup Marsala wine
2/3 cup good quality chicken stock
1 clove garlic minced
1/2 small onion chopped
2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon tarragon
12 ounces fresh white mushrooms sliced
12 ounces noodles
Preheat oven to 400*
Slice chicken breasts in half horizontally to make thin cutlets. Heat oil and butter in large frying pan over medium high heat. Combine 1 teaspoon salt with flour in a large zipper-type plastic bag and add the chicken, shaking to coat. Shake off excess flour and lightly brown the chicken in the oil/butter mixture, turning once.
Remove the browned chicken to a baking dish leaving the oil in the pan. Lightly brown the onions and garlic. When translucent, add the mushrooms and cook for 5 minutes while stirring. Add the remaining salt, black pepper, tarragon and carefully add the Marsala while stirring to loosen any any bits from the bottom of the pan. Stir in the chicken stock and bring to a boil.
Pour the contents of the frying pan over the chicken breasts. Cover with foil and bake for 20-30 minutes until fork tender.
While the chicken is in the oven, cook the pasta. Serve chicken over the pasta.
Pair the Chicken Marsala with a good Chablis!