Chicken Marsala with mushrooms and capers
4 boneless, skinless chicken breasts, washed
salt & pepper to taste
3 Tbsp. butter or ⅛ cup of Olive Oil
1 cup marsala wine
1 cup chicken broth
2 Tbsp. capers, drained
1 cup mushrooms, sliced
Directions: Place 3 Tablespoons of butter in a skillet over medium-high heat or ⅛ of a cup of olive oil. Next, add the 4 chicken breasts and brown about 3 minutes on each side. Once chicken is nearly cooked, reduce heat and add mushrooms, capers, marsala wine, chicken broth and simmer. Bring to an almost boil, then reduce and simmer until chicken is cooked thoroughly. Add more mushrooms and marsala wine if needed. Salt and pepper to taste, if you want to thicken the sauce, add a teaspoon of cornstarch or a Tablespoon of flour.
Gina Meyers is the author of Cook Like a Native Italian and Cook Like a Hot Italian Mama, by Gina Ferrari. https://www.ginameyers.com
Pairs well with Papagni Chardonnay
2012 CHARDONNAY (RESERVE)
WHITE WINE
Silky texture, elegant, balanced — this limited production, hand-crafted Chardonnay was gently whole cluster pressed then fermented in new French Oak barrels and aged sur-lie for ten months. 750 ML ALC 12.5% BY VOL
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