Submitted by: Helen from Escondido, CA
Yield: 8 -10
Season chicken with salt, pepper and herbes de Provence.
Dredge the chicken in flour – saute in olive oil on med/hi until brown ---About 2 min. per side
Remove and set aside in plate – do in 2 batches in large pan.
Add some of the marsala to deglaze the pan, add mushroom and rest of wine.
Reduce about 2-3 minutes.
Add the chicken broth.
Put Chicken back in and mix in with the broth.
Cover and simmer 20-25 minutes on Low.*
Remove chicken to a bowl.
Stir in the beurre manier with a whisk to thicken sauce.
Put chicken back in and simmer 5 minutes.
Add PARSLEY and adjust seasonings to taste.
Serve over long grain rice.
*You can use chicken breasts if you prefer - just cut in medium sizes, and cook for only about 10 minutes in the sauce so it doesn't get rubbery. Another option is adding mushrooms, which you can saute in the chicken fon w/ a little more butter, before putting the broth back in. I prefer Jasmine rice cooked with a dash of butter, but any rice will do.