Chicken Marsala

Ingredients:

4 boneless, skinless chicken breasts, pounded to 1/4-inch thick
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons butter, divided
2 tablespoons olive oil
1 (16-ounce) package mushrooms, sliced
1 shallot, minced
3/4 cup Marsala wine
1/4 cup dry sherry
1/2 bag egg noodles, cooked according to package directions
1 (9-ounce) package frozen peas, cooked according to directions
chopped parsley for garnish, optional

Directions:

In a shallow dish or pie pan, combine flour, salt, and pepper. Dredge chicken in flour mixture.

In a large skillet heat 2 tablespoons butter and oil over medium-high heat. Add chicken and cook 3-4 minutes per side, until cooked through. Remove chicken from pan and keep warm.

Add remaining tablespoon butter to pan and place mushrooms in pan. Turn heat up slightly and saute until mushrooms are nice and browned and have lost most of their water content. Add minced shallot and saute for 30 seconds.

Using a slotted spoon, remove mushrooms from pan and place with chicken.

Add Marsala and Sherry to pan and cook over medium heat until reduced to about 1/2 cup. Add chicken and mushrooms back to pan.

Mix noodles and peas together and top with chicken and Marsala sauce.

Garnish with parsley.