Chicken Marsala with Riverbench Mesa Pinot Noir

Chicken Marsala is one of the first things I learned how to make when I went to college. It’s so easy yet so delicious. You can find the demi glace at Williams-Sonoma or other specialty stores.

• 4 chicken breasts, flattened slightly
• ¼ cup flour
• 1 tbsp. olive oil
• 1 tbsp. butter
• ½ cup chopped shallots
• 2 cups mushrooms, chopped
• ¾ cup Marsala wine
• 1 tbsp. demi glace
• ½ cup chicken broth
• Salt and pepper

Put the flour in a flat dish and season with salt and pepper. Dredge the chicken breasts so that they are completely covered in a light dusting of flour.

In a large skillet, melt the butter and olive oil until warm. Add chicken and brown on both sides, about 2 minutes each. Add the shallots and mushrooms and cook, about 3 minutes. Add the Marsala, demi glace, and broth and mix completely. Bring to a boil, cover, and simmer 3 minutes or until chicken is cooked through.