Chicken Marsala (sort of)

 Sometimes winging it and making something your own works out.   My son wanted asked me to make Chicken Marsala, I had most of the ingredients, so I winged it.  Turned out well.  He loved it.  

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Ingredients

• 4 skinless, boneless, chicken breasts 
• All-purpose flour
• Sea salt and freshly ground black pepper
• 1/8 tsp cayenne pepper 
• 1/4 cup grape seed oil 
• 3 Sun dried tomatoes, chopped 
• 4 green onions, thinly sliced, reserve some green parts for garnish 
• 8 ounces baby bella mushrooms, stemmed and sliced 
• 1/2 cup light white wine (Pinot Grigio) 
• 2 tbsp brandy 
• 1/2 cup veggie  stock
• 2 tablespoon unsalted butter
• 2 tbsp  dry parsley 
  

Directions:
Line cutting board with plastic wrap, put the chicken breasts on the cutting board.  Lay a piece of plastic wrap over them.  Pound with a meat mallet or rolling pin until they are 1/4 to 1/3 inch thick. Take the top layer of plastic wrap off, season the chicken with a little salt, pepper and cayenne pepper. 
Put flour in a shallow dish, season salt, pepper and a little bit of the parsley. Stir with a fork to distribute evenly.

• Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, place the chicken seasoned side down in the flour, season the 2nd side before turning over.  Dredge the chicken in the flour, shake off excess before placing them in the pan.  Fry for 5 minutes on each side until golden, turning once.(I did this in batches, as to not over crowd the pan.  Once done, place them in a tray in a single layer and kept them in a 200 degree oven to keep warm while I finished the rest)
  Once all the chicken pieces are done, lower the heat to medium,  add the green onions and sun dried tomatoes to the pan. Add 1 tbsp of butter, saute for 2 minutes. Add the mushrooms and saute until nicely browned, about 3 to 4 minutes.  Season with salt, pepper and dried parsley. Add the wine and brandy the pan and boil down for a min to cook off the alcohol. Add vegetable stock, simmer for a couple of minutes to reduce the sauce slightly. Stir in the rest of the butter, return the chicken back to the pan and simmer gently for 1 or 2 minutes.   Garnish with the rest of the sliced green onions before serving.