Recipe - Chicken Marsala

Slightly different take on the traditional Marsala Sauce recipe.

Ingredients: 
For the chicken
2-3 pounds chicken - boned, pounded, and cut into medallions
2 tbsp. butter
2 tbsp. vegetable oil

For the dredge 
2 cups all-purpose flour
1 tsp. cumin
1 tsp. garlic powder
Pinch salt

For the sauce
4 cups sweet Marsala wine
1/2 cup light cream or half-and-half
8 oz. mushrooms, cleaned and sliced
2 tbsp. instant flour
1 tbsp. butter
Chicken stock (if needed)

Preparation:
In a large, heavy chef's pan or dutch oven, begin heating the butter and vegetable oil over medium-high heat.

Prepare the dredge by combining all ingredients and whisking.

Lightly coat the chicken with the dredge mixture, and pan-fry them in the oil and butter. Don't crowd the pan. Remove the chicken from the pan and set aside as they complete.

Once all of the chicken is cooked, add the butter, and/or a bit more oil, allow the pan to return to temperature, and brown the mushrooms.

When the mushrooms have browned, add the wine to to the pan and reduce the heat to medium. Reduce by about a quarter.

Whisk the cream and instant flower together, and add to the pan. Stir to dissolve, and heat to a low boil. Reduce the heat again to a simmer.

Extend the sauce (if needed) with the chicken stock.

Add the cooked chicken to the sauce, stir, and simmer for 5 minutes or so to allow the flavors to blend.

Serve over linguine or fetuccini.

Serves:
2-4

You're going to need:
A large, heavy pot