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1
First, pound chicken breasts until about even all the way across.
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2
For breaded chicken, just use 1 cup or so of flour to coat each piece.
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3
This is entirely optional, you know, for those who do not have a southern girl on the inside.
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4
Heat pan with oil to medium-high heat.
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5
When hot, fry chicken until 165 degrees F in the middle.
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6
Set chicken aside.
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7
Fry mushrooms for a few minutes over medium heat in the same pan.
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8
Set aside as well on a separate plate after cooked.
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9
Make sure pan has about 4 tablespoons of oil in it.
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10
If not, just add some and wait until hot again.
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11
Sprinkle the remaining 1/4 cup of flour into pan and whisk immediately.
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12
Cook a few minutes or until somewhat brown.
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13
Pour in chicken broth and continue to whisk.
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14
Sauce will thicken.
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15
(Again, thickening the gravy with a flour and oil roux is also optional.
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16
You can also just heat all the gravy ingredients and let it cook down for a while until it reduces to a lovely sauce.)
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17
Pour in Marsala wine.
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18
Continue to whisk.
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19
The whisking exercise makes the breading and the gravy okay.
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20
Gravy will turn a beautiful brown color.
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21
Add chicken base, salt and pepper to taste.
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22
Stir until chicken base melts into gravy.
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23
Stir in lemon juice, butter and then add mushrooms back into pan with sauce.
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24
Lastly, add fresh oregano.
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25
Pour gravy over chicken and serve.
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26
Or serve with gravy on the side so guests can choose how much they prefer.
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27
Though she is stunning served on its own, she also pairs will with pasta or a fresh green salad.
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28
She is Chicken Marsala.
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29
She is indulgent.
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30
Id imagine she originated in the southern part of Italy.
