You Say Picatta, I Say Marsala

There's something about a really thin slice of pan-fried chicken that is so appealing. When you sear chicken and braise it in a sauce, the meat becomes so juicy and tender, you'll be wondering why you didn't buy a bigger piece. The best options for this cooking method are Chicken Picatta and Chicken Marsala. Two wildly different recipes but equally delicious in their own right.

Tonight we chose Chicken Marsala. It's a dish that pairs Marsala, a sweet dessert wine from a small town in Sicily, and fresh mushrooms. If this meal is any indication of the food you'll find in Sicily, then the boot may be our next stop on our culinary world tour.

Ingredients:
1 lb. chicken breast, thinly sliced
Fresh mushrooms, cleaned and sliced
1/2 cup Marsala wine
3/4 cup chicken stock
3-4 tbsp. butter
1/2 cup flour
Spices

Measure out 1/2 teaspoon each of paprika, garlic powder, onion powder, salt, and pepper. Dredge the chicken pieces in the flour and spice mixture and heat a cast iron skillet on medium-high. When the pan is hot, add a few tablespoons butter. Sear the chicken for no more than three minutes per side and remove from heat. Add the sliced mushrooms to the pan and cook until their juices have been released. Add the wine and cook for a minute more. Add the chicken stock and reduce further for about five minutes. Return the chicken pieces to the pan and cook until the meat is cooked through and the sauce has thickened a bit. Finish with a pat of butter and serve over mashed potatoes or pasta.