Tastes like Chcken?

How many ways are there to cook chicken....I think enough to serve chicken every nite for a couple of years and not have the same thing twice....I am trying to eat a little lighter these days in hopes to lose a bit of that post summmer weight. Last week I thought about making that old comfort standby Chicken and Dumplings and decided that I needed a lighter fare. Chicken Marsala....one of my old favorite standbys...Its easy, light and delicious. I serve it with Brown Rice ( not a substitute for dumplings or mashed potatoes but it will do ), and usually roasted asparagus or some other great vegetable. Here is my recipe for Chicken Marsala...

Chicken Marsala by Michele

Ingredients:
4 large boneless breasts sliced thin
1 small shallot minced
1 clove of garlic minced
1 cup chicken stock
1/2 cup marsala wine
1 lb mushrooms sliced

Dredge the chicken fillets in flour. Melt 2 Tbs butter with 2 tbs olive oil in saute pan. Sear the breasts in the oil until golden brown. Remove from pan. Melt another 2 tbs butter and 2 tbs olive oil in same pan. Saute garlic and shallots. Add mushrooms and saute for 5 min. Deglaze the pan with the Marsala wine....add chicken stock. ( delgazing is removing all the bits of food that are on the bottom of the pan) Add the chicken back to the saute pan and cook on a low simmer for 45 min to 1 hour. Make a slurry of cornstarch and cold water using 1 tbs cornstarch and 2 tbs COLD water. Add to pan and let come to boil to thicken. Serve over Brown Rice.
Hope you enjoy it!
Remember - BITE ME!!