Yes, you read it right, beautiful chicken. I mean take a gander at that picture - beautiful and YUMMY. My mouth waters just looking at the picture, can you imagine the mouths watering when you make this at home?

With the heat rising outside, time to take it inside. Heat your home up with the delectable fragrance and great conversation with friends. That’s right! This dish would be perfect for a Friday evening get together with the dinner club, or even when old friends are in from out of town.

Once you get this scrumptious meal ready to go, all that is left is to sit down, open a favorite bottle of red wine, and enjoy some company!

Before the recipe, I want to thank our resident recipe guru, Natalie from Hot Off the Garlic Press. Natalie has graciously allowed Simple Home Basics to begin featuring her works.

Enjoy!

Herbed Chicken Marsala

4 chicken breasts

1/2 c.+ flour {I used whole-wheat and added flax. Do whatever you like}

1/4 c. milk

1/4 c. fresh herbs, minced {I grabbed whatever I could out of my garden, it was raining. I think I

managed to grab parsley, oregano, sage, thyme, and marjoram. It really doesn’t matter if you use one or if you use more. Just pick something you like the flavor of}

1 clove garlic

olive oil

salt

1/2 c. mushrooms of your choice, sliced

1/2 c. + Marsala Wine {I have used white wine in other versions. Or just use more stock}

1 c. chicken stock

2 cloves garlic

*Beurre Manierre, enough to thicken

A healthy drizzle of cream

Preheat oven to 300 / 160 degrees.

Prepare the breasts by trimming the fat. I like chicken in smaller pieces, so I go a step further and cut each breast into 3 smaller pieces.

Pour the milk into a shallow dish for dipping. Prepare the flour by placing it in a shallow dish and use your fingers to mix in the fresh herbs and pressing in 1 clove of garlic.

Dip the chicken into the milk, take it out and give it a little shake of salt. Dip into flour and herbs to coat. Place each chicken piece into a heated saute pan drizzled with olive oil. Gently saute the cutlets, turning once, until golden brown on top. They won’t need to be cooked through.

Place the golden cutlets on a serving or other oven-proof plate or dish. Place in warm oven to finish cooking through.

Meanwhile, keep heating the pan and add another drizzle of olive oil. Saute the mushrooms until browned. Throw in the wine, deglazing the pan. After a minute, add in the stock and two more pressed cloves garlic. Reduce for a few minutes and then thicken by whisking in the buerre manierre. At the last minute, add in the cream and remove from heat.

Remove the chicken from the oven, it should be done just as the sauce is completed. Serve and garnish as desired.

*Make a beurre maniere by using a fork to blend together equal parts of flour and butter {I use more flour, probably 2-3 T. flour and 1/4 c. flour}

This post is brought to you from Simple Home Basics and Hot Off the Garlic Press.