Here is a very easy dish that packs a wonderful flavor -  thin chicken breasts are coated in seasoned flour, browned on both sides and set aside as you saute the mushrooms and then add Marsala wine, sherry, a bit of lemon juice. You want to make a Marsala reduction sauce by reducing the wine to nearly the consistency of a syrup. The sauce is what makes this dish shine! Chicken Marsala can be served with rice, pasta or mashed potatoes.  And for Dessert, since you have Marsala wine on hand, why not try your hand at another Italian Classic: Zabaglione; in this case, Marsala wine Sabayon with wild berries. I found an easy recipe for this, see link below.

Chicken Marsala
Serves 2

Ingredients:

• 1/2 cup of flour
• 1/8 tsp black pepper
• 1/4 tsp salt
• 1 teaspoon dried oregano
• 2 tablespoons of olive oil
• 2 large or 4 small skinless chicken breasts, pounded to flatten 1/4" thick
• 2 tablespoons olive oil
• 2 tablespoons of butter
• 1 lb mushrooms - white button, sliced or go for an exotic blend: baby bella, oyster and shiitake, sliced
• 2 cloves of minced garlic
• 1/2 cup Marsala Wine
• 1/4 cup cooking sherry
• Juice of 1/2 fresh lemon
• Garnish, fresh parsley, finely chopped

Directions:

1. In a bowl mix flour, salt, pepper and oregano
2. Coat each chicken breast
3. Heat up large skillet over medium-high heat. Add olive oil, when hot, add chicken breasts and lightly brown on both sides. remove and set aside.
4. In same skillet add olive oil and butter. When hot, add mushrooms and garlic and cook for about five minutes.
   
5. Add Marsala wine and cook for about ten minutes to reduce the wine. 
6. Add lemon and sherry and blend well. Add chicken pieces to the skillet.
7. Cover and simmer for 8-10 minutes depending on the size of the chicken breasts, cooking until chicken is done.
8. Prepare the potatoes, rice or pasta - whichever you prefer (I opted for mashed potatoes)
   

Plating the Dish

1. Place a cup of mashed potatoes just off center of the plate. With a spoon, push down the center. Pour a bit of the Marsala wine sauce in the well.
   
2. Place 1-2 chicken breasts over 1/2 of the potatoes. Spoon a good portion of the mushrooms and saucer over the chicken and potatoes and garnish with parsley. Enjoy!

Zabaglione with Berries

Ingredients:

• 5 Egg yolks
• 5 Tbsp sugar
• 1 cup dry Marsala wine
• 1 basket of mixed wild berries, cleaned

Click HERE for the recipe (AG Ferrari Foods)