Chicken Marsala with Portabello Mushrooms

The Portabello Mushroom.  Gorgeous, isn't it?  So flavorful and meaty.  It's one of my favorite mushrooms.  It's for this reason I like to use them in my Chicken Marsala recipe.  And if I can't find these beauties, I always substitute with the baby bella. 

Chicken Marsala is always a hit and because you've pounded your chicken breasts nice and flat, you can make a quick meal for your family or make a delicious dinner for many guests in very little time.  It's simplicity is a wonderful thing.  It tastes so vibrant and takes minimal time to make it.  Served with (or over) linguine noodles and a side of steamed asparagus, this dish is sure to please!

Ingredients

4 boneless chicken breasts

1 c. flour

1 Tbsp garlic powder

2 tsp pepper

1 tsp sea salt

1 c. marsala wine

1/2 c. cold water

1.5 Tbsp cornstarch

Olive oil (enough to coat the pan)

3 sliced portabello mushrooms

2 green onions, chopped for garnish

It's important for evenly cooked chicken that when you flatten your chicken breasts, they are all about 1/4 inch thick (1/2 will work if you can't get it to flatten without the chicken falling apart).  I will place my chicken in a gallon size storage bag, unzipped, to pound them flat.  It keeps the chicken from contaminating my walls, countertops, and anywhere else it may land.  You can also try laying down saran wrap, then chicken, then another piece of saran wrap on top if you don't have any bags. 

Mix your flour, garlic, salt & pepper and then dredge the chicken breasts in it until coated completely.  In a heated pan with olive oil (enough to nearly cover the bottom of the skillet), brown chicken on both sides on medium heat.  This will only take about 5 minutes each side.  Set aside chicken and drain excess olive oil out of pan (if you used the right amount you shouldn't have any left).  With the browned bits left in the pan, add the marsala wine and heat until brown bits are smooth.  Add your cornstarch TO YOUR COLD WATER, mix well and add to marsala.  Add your mushrooms and stir over a low heat until sauce thickens.  If your sauce is too thick you can add a little water at a time (say a Tbsp) to thin it out.  Since you're using portabello mushrooms it will make your sauce a little darker than you may have had in your favorite Italian restaurant.  Place your chicken breasts atop your linguine noodles and pour marsala sauce over.  Garnish with chopped green onions and serve with your favorite veggie.