For her birthday, mom also happily obliged to my offer to cook dinner.  Although this recipe is really for chicken Marsala, I’m not a big fan of Marsala wine (even though I love sherry, I dunno, just not for me.)  So I make it with red wine instead.

Ingredients:

• 4-6 chicken breasts, halved
• 1/2 c. flour for dredging
• 1 1/2 Tbs Italian seasoning, divided
• 3 Tbs butter
• 4 c. sliced baby bella mushrooms (button mushrooms would work fine too, I guess)
• 1/4 c. chopped sun dried tomatoes
• 3 Tbs. flour
• 1 can chicken broth (14 oz.)
• 2 shallots, finely chopped
• 3 cloves garlic, finely chopped
• 3/4 c. wine (we use Shiraz, but if you want Chicken Marsala, use Marsala wine)

Preheat a non-stick pan over medium high heat.  Add 1 Tbs butter, allow to melt.  Combine flour and 1/2 Tbs. Italian seasoning.  Dredge chicken in flour mixture.  Add 1/2 of chicken to pan, brown on both sides, about 3 minutes each side.  Repeat with another tablespoon of butter and remaining chicken.  Set chicken aside (it won’t be cooked through at this point.) Add last Tbs of butter, shallots, garlic and remaining Italian seasoning to pan.  Cook 2 minutes.  Add mushrooms and sun dried tomatoes and allow to brown for about 5 minutes, stirring occasionally.  Add wine, allow to cook for 2 minutes.  Combine broth with flour and whisk to combine (no lumps, please!)  Add to pan.  Add chicken back in, and cover pan.  Allow to simmer for 12-15 minutes, or until chicken is cooked through.  Serve over pasta.

The man was complaining that during all of my obsessive picture taking, I had neglected to take a picture of the pasta.  So I did this to annoy him.

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