Chicken Marsala

• Pan searing flour
• 1/4 cup all-purpose white flour
• 1/4 tablespoon kosher salt
• 1/4 teaspoon white pepper
• The entree
• 1/4 cup pan searing flour
• 4 boneless, skinless chicken breasts
• 1 teaspoon herbes de provence
• 12 ounces assorted fresh mushrooms (white, crimini, shitake, etc.), chopped and stemed
• 2 shallots, finely chopped
• 2/3 cup dry marsala
• 1/3 cup dry sherry
• 1 tablespoon olive oil

1. Pound chicken to 1/4-inch thick. Dredge chicken in pan searing flour and add to heavy, deep skillet preheated on high. Brown chicken on both sides, 3-4 minutes, and remove.
2. Add shallots and cook until tender, 3-4 minutes. Add wine and herbes. Cook to deglaze, scraping up brown bits at bottom of pan.
3. Add mushrooms and cook until tender. Return chicken to pan and cook until sauce is thick, about 10 minutes.

flour, allpurpose white flour, kosher salt, white pepper, flour, chicken breasts, mushrooms, shallots, marsala, sherry, olive oil

Taken from food52.com/recipes/11412-chicken-marsala (may not work)