Chicken Marsala

serves 4 - 6

• 2 eggs
• 2 tablespoons of water
• 1 cup of dry seasoned bread crumbs
• 1 cup of flour (to dredge the chicken)
• 1 and 1/2 pounds of thin sliced boneless chicken breasts
• 3 tablespoons of vegetable oil
• 16 ounces of mushrooms - cleaned and sliced
• 1 tablespoon of butter
• 1 clove of garlic - crushed
• 2 tablespoons of flour (for the sauce)
• 1/2 cup of Marsala
• 3/4 cup of chicken stock
• 1 pinch of salt and pepper (adjust to taste)

Mix eggs and water together.

Dredge chicken in one cup of flour.

Dip chicken into egg wash.

Coat chicken with bread crumbs.

Fry chicken in oil 1.5 - 2 minutes, on medium high heat, on each side depending on thickness.

Remove chicken from pan and keep warm on a heated dish.

Melt the butter in the same fry pan. Add the garlic and mushrooms and cook for 1 minute over medium heat.

Sprinkle on 2 tablespoons of flour and cook for another 30 seconds. Add Marsala and chicken stock and stir until thickened. Continue cooking until mushrooms are tender, approximately 4-5 minutes.

Add salt and pepper to taste.