Chicken Marsala

I am not a big fan of mushrooms, but my boys love them

so I figured I would try and make this dish, have to admit

it came out really good and they loved it.

Had left over's so I know what they will be eating for dinner

tomorrow while I'm at work. =)

* Click on image for larger picture *

Ingredients

 1/4 cup plus 2 Tablespoons extra-virgin olive oil
2 cups sliced white button mushrooms
8 thin chicken breast cutlets
1/2 teaspoon garlic salt
1/4 teaspoon freshly ground pepper
1 cup flour
1 cup Marsala wine
1 cup chicken stock
1 Tablespoon butter
Garnish: chopped parsley


Directions:

In a large nonstick saute pan, heat 2 tablespoon olive oil on meduim-high heat.
Cook mushroons, stirring occasionally, until tender. 
Remove from pan, and set aside.
Season chicken on both sides with garlic salt and black pepper.

Dredge in flour, shaking off excess. In same pan, heat remaining 1/ cup olive oil
on medium-high heat. Cook chicken in batches, 3 to 5 minutes on each side,
or until golden brown. Remove chicken from pan and set aside.

Deglaze pan with wine, using a wire whisk and stirring briskly to loosen brown
bits from the bottom of pan.  Cook for 1 to 2 minutes, stirring constantly. Add
chicken stock and butter, whisk to combine. Return chicken and mushrooms
to pan, and cook until heated through.