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1
Heat a large saute pan and add olive oil.
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2
Put flour and salt and pepper into a plastic bag.
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3
Add chicken pieces a few at a time, shake, shake off excess, then add to saute pan.
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4
Add all the chicken, DO NOT CROWD the pan.
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5
Saute until brown, turn, and saute on other side on medium heat.
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6
Remove from pan and set aside.
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7
Add chopped onion to pan and saute for 1-2 minutes.
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8
Add garlic and saute, but do not burn (you may need to add a little more oil at this step).
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9
Add mushrooms and saute until they start to give off their liquid.
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10
Add wine and deglaze the pan.
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11
If you want to add more liquid at this time, you can add more of the wine or you can add some chicken stock.
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12
This is more by feel - but make sure you have at least the 1/2 c of Marsala in there.
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13
I have also used the dry Marsala, then added a little sugar for a slight sweetness because I like it that way.
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14
Add the chicken back to the pan and let the mixture come to a boil, stirring constantly.
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15
Sauce should thicken.
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16
Add the butter and swirl.
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17
Let the sauce thicken a bit more.
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18
Taste for seasoning.
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19
Add salt and pepper as necessary.
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20
Serve with buttered noodles and steamed carrots.
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21
Yum!
