Chicken Marsala w/ Roasted Garlic



  • In a shallow bowl or plate combine the flour and Everything Seasoning and stir to combine thoroughly.
  • Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.
  • Heat the oil in a large skillet over medium-high heat until very hot but not smoking.
  • Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside.
  • Add 1 tablespoon of the remaining butter to the pan and add the mushrooms.
  • Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid.
  • Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly.
  • Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes.
  • Swirl in the remaining 2 tablespoons of butter, add salt and pepper, to taste.
  • Garnish with chopped chives,
  • Drizzle some Roasted Garlic Olive Oil over the top and serve immediately
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