Chicken Marsala

Melissa Franson

1 chicken breast, pounded to 1/2 inch thick
Olive oil
2-3 T. finely diced red onion
1 T. butter, divided
3 oz. Marsala wine (measure this out in advance)
6 oz. chicken stock (measure this out in advance)
Handful fresh mushrooms, pre-sauteed in a little olive oil

Heat enough oil to cover bottom of heavy, nonstick skillet over high heat until dots appear. Add chicken breast and cook, undisturbed until just the top edges of breast become white. Flip and cook about 3 minutes more. Use a fork to hold chicken breast in place and tip pan to drain oil. Leaving chicken in hot pan, drop 1/2 T. butter in pan and let melt. Place onion in pan over high heat and let caramelize , about 1-2 minutes. Remove pan from heat and without leaning over pan, add Marsala wine. Wine will sizzle. Put pan back on full heat. Immediately add chicken stock and mushrooms and 1/2 T. butter. Taste the sauce at this point. It is NOT done yet, but its good to taste what it shouldn't taste like! Simmer on high heat for 3-5 minutes, tasting sauce with finger every 1-2 minutes. When that sauce is done, it should be slightly thicker and should be quite sweet and wonderful. :) Place a bed of mashed potatoes or noodles on plate. Top with chicken and then pour sauce over the top.