Chicken Marsala with mushrooms and capers & Papagni Chardonnay

Chicken Marsala with mushrooms and capers

4 boneless, skinless chicken breasts, washed

salt & pepper to taste

3 Tbsp. butter or ⅛  cup of Olive Oil

1 cup marsala wine

1 cup chicken broth

2 Tbsp. capers, drained

1 cup mushrooms, sliced

Directions: Place  3 Tablespoons of  butter in a skillet over medium-high heat or ⅛ of a cup of olive oil. Next, add the 4 chicken breasts and brown about 3 minutes on each side. Once chicken is nearly cooked, reduce heat and add mushrooms, capers, marsala wine, chicken broth and simmer. Bring to an almost boil, then reduce and simmer until chicken is cooked thoroughly. Add more mushrooms and marsala wine if needed. Salt and pepper to taste, if you want to thicken the sauce, add a teaspoon of cornstarch or a Tablespoon of flour.

Gina Meyers is the author of Cook Like a Native Italian and Cook Like a Hot Italian Mama, by, Gina Ferrari. https://www.ginameyers.com

Pairs well with Papagni Chardonnay

https://papagniwines.com

2012 CHARDONNAY (RESERVE)

WHITE WINE

Silky texture, elegant, balanced — this limited production, hand-crafted Chardonnay was gently whole cluster pressed then fermented in new French Oak barrels and aged sur-lie for ten months. 750 ML  ALC 12.5% BY VOL

Things just taste better with wine, it is a fact that every great cook knows. Cooking with wine is simply superb. Inside The Flavors of The Valley Food & Wine Pairing Cookbook, you will find appealing appetizers, mouthwatering main dishes, wonderful wines and delightful desserts. Discover one of my cookbooks today!