Chicken Marsala

Once again in the cast iron Dutch oven...

1 lb of chicken breasts cut lengthwise in halves, thirds, and or pounded and dredged in

flour. Brown well in

vegetable oil, and set aside when done.

If the crust in the pan is burnt, wipe out with a paper towel or else leave.

Add a little more oil and

1/2 lb sliced mushrooms and cook until mostly done. Add

2 TBL butter and melt. Then add

4 minced cloves of garlic and cook until fragrant but not browned.

Add

1/2 cup chicken broth,

1/2 Marsala, and return the chicken to the pan.

Cook until the chicken is tender and the sauce has reduced a little bit.

I ate the whole thing in one sitting, so I'll make a double batch the next time.