CHICKEN MARSALA WITH 2 KINDS OF MUSHROOMS ENJOY DAN:

CHICKEN MARSALA WITH MUSHROOMS by CHEF DAN:

Serves 4

INGREDIENTS:

4 skinless, boneless chicken breasts halves, pounded 1/4-inch thick

1/4-cup all-purpose flour

Kosher salt and freshly ground black pepper to taste

1 tablespoon Italian seasoning

1 onion, chopped

3 garlic cloves, chopped

12 ounces portabella mushrooms, sliced

1 cup gourmet dried mushroom blend (from Costco)

4 tablespoon olive oil

2-1/2-cups Marsalis wine

3 tablespoons lemon juice

1 teaspoon red pepper flakes

1/3-cup fresh parsley

1/3-cup fresh basil

DIRECTIONS:

1.   Soak dried mushrooms in boiling water for 10-12 minutes.

2.   Drain and chop, reserve the water.

3.   In a skillet add 2 tablespoons oil over medium-heat. Sauté onion and garlic for 2 minutes.

4.   Mix chopped dried and fresh mushroom and 2 tablespoons of flour in the onion mixture.

5.   Heat through until flour is lightly browned; set aside.

6.   Combine the remaining flour with salt, pepper and Italian seasoning.

7.   Dredge chicken in the flour mixture.

8.   In a skillet melt 2 tablespoons oil over medium-heat.

9.   Add chicken and cook for about 2 minutes on each side.

10.                Stir in marsala, lemon juice, reserved mushroom broth and red pepper flakes

11.                Cover and simmer for 12 minutes, or until chicken is cooked through.

12.                Stir in parsley and basil uncovered, and simmer for 10 minutes.

13.                Arrange chicken on a platter and spoon mushroom sauce over top.

ENJOY DAN:                      BON-APPETITE!!