RECIPE JANET’S CHICKEN MARSALA

INGREDIENTS

4 tablespoons unsalted butter

4 boneless, skinless chicken breasts

1 teaspoon salt

3⁄4 cup flour

1 tablespoon dried herbes de Provence (mix of basil, fennel seed, lavender, marjoram, rosemary, sage) 2 cloves garlic, crushed and chopped

½ cup Marsala wine

cost of the Marsala, which is about $15 per bottle.

1 cup heavy cream

1 cup cleaned and sliced Shiitake mushrooms, stems removed

4slices prosciutto, thinly sliced

Salt and pepper to taste 2tablespoons flat parsley, chopped for garnish

INSTRUCTIONS

Pound chicken breasts between sheets of plastic wrap to a one-fourth-inch consistent thickness. Lightly salt.

Melt butter over low heat in

If you have a recipe using Marsala that you

a large saute pan. Lightly dredge flattened, lightly salted chicken breasts in flour mixed with herbes de Provence. Increase pan heat to medium and brown chicken breasts 3minutes on each side a few at a time, making sure not to crowd them. Remove browned breasts to a heated platter, tent with foil and place in a 200-degree oven to keep warm. Do not overcook.

Add garlic to the pan and quickly cook for 1 minute.

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Scoop out garlic and sprinkle over tented chicken breasts.

Deglaze pan by adding Marsala and stirring to loosen brown bits on the bottom. Add cream and stir for 10 minutes over medium to reduce and thicken. Return chicken with garlic to the pan.

Add mushrooms and thinly sliced pieces of prosciutto. Taste to learn if more salt and pepper is needed. Plate and sprinkle with chopped flat parsley.