Tuesday, December 18, 2012

Easy Chicken Marsala

2 small onion, sliced thinly
1 1/2 lbs chicken tenders, cut into thirds
1 pint of baby portabella mushrooms, cut thinly
4tbsp Canola oil, divided evenly
1/3 cup Marsala wine
3 cloves of garlic minced
½ tsp ground sage
1tsp granulated onion powder
1/4 tsp white pepper
1/2 tsp salt
1 ½ cup chicken stock
Black pepper to taste
1 tbsp roasted garlic
½ tbsp onion powder
¼ cup Flour
Salt to taste
In a medium size bowl add sage, 1 tsp of onion powder, white pepper, salt, chicken and mix together.  Cover with plastic wrap and set aside in refrigerator for later.
In a large skillet heat 2 tbsp of Canola oil. Add onions, sauté for 2 minutes or until beginning to turn tender.  Add mushrooms into the skillet and cook until they reduce.
Once onions and mushrooms have reduced remove from heat and place in a bowl for later.
In the same skillet stir in garlic and 1 tbsp of oil.
Add chicken into the skillet and cook until both sides are golden brown.
Once chicken is cooked throughout remove from the skillet and place in a bowl for later.
Add another 1 tbsp of oil then flour into drippings while continuously stirring until drippings turn brown.
Once brown, stir in Marsala, then stir in chicken stock.
Stir until gravy is smooth then add black pepper, garlic, and onion powder.
Add chicken, mushrooms, and onions back into the skillet and incorporate into the gravy.
Serve over rice.