Chicken Marsala recipe

Prepare the mushrooms
To use the porcini mushrooms you must first dehydrate them. To do that, put them in a bowl of warm water for about 30 minutes. Remove them from the water, pat dry them with paper towels, and chop them coarsely. Strain the porcini water, and save it for later.

Slice the white mushrooms thinly.

Prepare and cook the chicken
Season the flour (use enough flour to dredge the chicken breasts) with salt and freshly ground black pepper. Dredge the chicken breasts in the flour and then brown them in a skillet or frying pan with the olive oil, over medium heat. Cook the chicken until both sides have been browned. Remove from the skillet and set aside.

Cook the mushrooms
Using the same skillet or frying pan, cook the white mushrooms until brown. Use some of the porcini water if the pan becomes too dry - do not add more olive oil. Add the chicken breasts, the porcini mushrooms and the Marsala wine and about 1/4 cup of the porcini liquid. Season with salt and freshly ground black pepper to taste. Reduce the heat to low, cover and simmer for about 20 minutes, checking often and adding more of the porcini liquid, when needed.

Serve the chicken
Remove the chicken and set aside. If the sauce is not thick enough, cook it for a few minutes more until it is reduced to the desired thickness. Place the chicken on a serving dish, pour over the sauce and sprinkle with the parsley.