Chicken Marsala-NRode Version

Chicken Marsala-NRode Version

INGREDIENTS:

* 16 oz package(s) sliced fresh mushrooms
* 4 tablespoon(s) butter melted
* 2lbs or 2 packages of organic antibiotic free chicken breast tenderloins
* 1/2 cup organic all-purpose flour
* 6 tablespoons organic butter or (I used KerryGold Butter-it has a rich flavor)

* 2 cup(s) Marsala wine-

if you do not have or cannot find Marsala wine this alternative works great >>
mix together   

   ¾ cup dry white wine
(they sell small bottles of wine in four packs that are perfect for cooking-I used Sutter Home Pinot Grigio)

    ¼ cup Brandy

* 1 1/2 cups organic chicken broth

* 1/2 teaspoon(s) salt
* 1/8 teaspoon(s) pepper
* 1 cup shredded fresh Mozzarella cheese
* 1/2 cup Parmesan cheese
* 2 green onions chopped (optional)

Preparation:
Cook mushrooms in 4 tablespoons butter in a large nonstick skillet over medium-high heat, stirring constantly, 3 to 5 minutes or just until tender and slightly brown. Remove from heat; transfer to small bowl…use same skillet for next step…

Dredge chicken pieces in flour. Cook chicken in batches, in 2 to 3 tablespoons butter in a large nonstick skillet over medium heat 3 to 4 minutes on each side or until golden…add a little more butter as needed (flour will thicken the butter-this helps the sauce). Place chicken in a lightly greased (with butter) 13 x 9 inch baking dish, (or any casserole dish that will hold all the pieces in a single layer) overlapping edges. Repeat procedure with remaining chicken and butter.. Sprinkle mushrooms evenly over chicken. Reserve pan drippings in skillet for next steps.
 
Add wine and broth to skillet. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally. Stir in salt and pepper. Pour sauce over chicken. Combine cheeses and green onions; sprinkle over chicken.


Bake uncovered, at 450 degrees for 12 to 14 minutes until cheese melts. 

I served with Italian Flat Egg Noodles....perfect.