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Chicken Marsala Recipe by Lauren

2 large portabella mushroom caps, cleaned and sliced (reserve some, chopped small)
2 chicken breasts, sliced
¼ cup flour
1/4 tsp. salt
¼ tsp. pepper
1/8 cups onions, chopped fine
1/4 cup sherry cooking wine or white wine
1/4 cup cream
1 ½ cups chicken bouillon
Salt and pepper to taste
Oregano or sage, to taste
Tbs. olive oil
2 Tbs. butter

Begin by preparing your ingredients. Remove the stems from the mushrooms, clean, dry and slice them. Use 1/3 of a mushroom and chop up to use for sauce. Chop about ¼ of a sweet onion. Slice the chicken breasts. Mix together the flour, salt and pepper and use it to coat the chicken. Prepare chicken broth, and have all other items ready for use.
In large skillet on medium-high, heat oil and 1 Tbs. butter. Add onions, saute` one minute. Add mushroom slices and saute` one more minute. Spoon onion and mushrooms into dish and set aside (or in oven to stay warm). Turn heat down to med or med-low and add chicken. Saute` until just cooked through, about 8 minutes total. Add cooked chicken to onions and mushrooms and set aside again. Using the same pan, add cooking wine to deglaze pan. Add some extra onions if you have them and the chopped mushrooms. Melt in 1 Tbs butter. Add cream and continue stirring. It will be thick at this point. Add the chicken bouillon. Wisk until sauce is the desired thickness. You can now add your spices, some extra pepper, oregano or sage. Taste and increase seasoning as needed. If you want to thin the sauce, add some cream. To thicken, melt 1-2 TBs butter and then add 1-2 Tbs. flour to make a “rue”, add that right into the pan and whisk. Will become much thicker with the rue, so be careful not to over thicken. Add mushrooms, onions and chicken to sauce until hot.
Enjoy served over prepared egg noodles, or rice.