Wild Mushroom Chicken Marsala

Combine the flour, 1/4 teaspoon salt and 1/8 teaspoon black pepper in a re-sealable plastic bag. Add the chicken to the bag and shake until coated evenly. Shake off the excess, transfer to a plate and set aside.

Heat the olive oil in a skillet over medium-high heat. Brown the chicken, about 2 to 3 minutes per side. Transfer to a clean plate and set aside.

To the same skillet, add the butter. Sauté the mushrooms and the shallots, stirring occasionally, for about 3 to 4 minutes or until golden brown. Add the Marsala wine and simmer for 1 to 2 minutes, scraping up the brown bits from the bottom of the pan. Add the chicken stock and return the chicken breasts to the skillet. Lower the heat to medium and continue to simmer until chicken is cooked through, about 2 to 3 minutes. Chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170°F. Season sauce with remaining salt and pepper.

Transfer chicken to a platter. Swirl in the mascarpone or sour cream, balsamic vinegar, salt and pepper. Pour sauce over chicken and garnish with chopped chives. Serve with wide noodles.

Place a chicken breast on a cutting board. Place your hand flat on top of breast and use a sharp knife to slice into one side of it, starting at the thicker end and ending at the thin point. Be careful not to cut all the way through to other side. Open the breast so it looks like a butterfly. Slice in half lengthwise to create two equal pieces of chicken breast. Repeat with the second breast.

Combine the flour, 1/4 teaspoon salt and 1/8 teaspoon black pepper in a re-sealable plastic bag. Add the chicken to the bag and shake until coated evenly. Shake off the excess, transfer to a plate and set aside.

Heat the olive oil in a skillet over medium-high heat. Brown the chicken, about 2 to 3 minutes per side. Transfer to a clean plate and set aside.

To the same skillet, add the butter. Sauté the mushrooms and the shallots, stirring occasionally, for about 3 to 4 minutes or until golden brown. Add the Marsala wine and simmer for 1 to 2 minutes, scraping up the brown bits from the bottom of the pan. Add the chicken stock and return the chicken breasts to the skillet. Lower the heat to medium and continue to simmer until chicken is cooked through, about 2 to 3 minutes. Chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170°F. Season sauce with remaining salt and pepper.

Transfer chicken to a platter. Swirl in the mascarpone or sour cream, balsamic vinegar, salt and pepper. Pour sauce over chicken and garnish with chopped chives. Serve with wide noodles.

Heat the olive oil in a skillet over medium-high heat. Add the butter and sauté the shallots for 1 to 2 minutes. Add the chicken strips and heat for 3 to 4 minutes.

Add the Marsala wine and simmer for 1 to 2 minutes, scraping up the brown bits from the bottom of the pan. Add the chicken stock and ravioli. Simmer for another 2 to 3 minutes or until stock has reduced and ravioli is heated through.

Swirl in the mascarpone or sour cream, balsamic vinegar, salt and pepper. Garnish with chopped chives.