Chicken Marsala

Today’s dinner…

Chicken Marsala — takes about half an hour to make, with minimal interaction. Feeds three.
1/4 C Flour
1 t paprika
2 skinless, boneless, featherless chicken breasts
2 T canola oil
3/4 C marsala
3/4 C chicken stock, skim fat from top
2 t lemon juice
3/4 pound crimini mushrooms, sliced thinly
1/2 pound pasta of your choice.

1. Heat an iron skillet with the oil
2. Mix the flour and paprika in a bowl.
3. Slice the chicken breasts in half horizontally (e.g., make them really thin). Coat the chicken with the flour and cook approximately 4 minutes per side, or until browned. Set aside.
4. Stir in the garlic and let sizzle for about seconds. Pour in the marsala, stock, and lemon juice. Add the mushrooms.
5. Cook, stirring occasionally, about 10-15 minutes until the mixture starts to boil down and the mushrooms cook.
6. Cook the pasta.
7. Add the chicken and cook another 5 minutes until the the liquid is moderately thick. Serve over pasta.