Chicken Marsala

Bibliophile Thalassophile I love all animals especially cats and horses. I LOVE to cook, bake and to eat! My paternal grandparents were born in Sicily,so love of Italian food is in my DNA. I'm a fan of Chef Lidia Bastianich. Her recipes are simple foods rooted in her childhood,when families meals used the fresh vegetables and meat grown in small kitchen gardens or backyard chicken coops. Julia Child,is a goddess of the kitchen and I vow to someday cook her iconic Boeuf Bourguignon.

¾ cup instant flour

2 teaspoons coarse salt

½ teaspoons of freshly ground pepper

4 boneless, skinless chicken breast halves (about 5 ounces), butterflied and pounded down to 3/8-inch thick, scored

5 tablespoons extra-virgin olive oil, divided

10 ounces cremini mushrooms, sliced

1 cup dry Marsala wine

1 clove garlic, minced

3 tablespoons freshly squeezed lemon juice (from 1 lemon)

2 tablespoons unsalted butter

Note: Ingredients may have been altered from the original.

Directions at marthastewart.com

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