Mushroom Glazed Chicken

by Barb Hamilton-Sustad, Tastemaker in Residence


4 Chicken Breasts
Olive oil
4-6 oz. Baby Portobello Mushrooms
1/2 tsp. Garlic
1 Tbsp. chopped Chives
1/4 cup flour
1/4 cup Marsala wine
1 1/2 cup chicken stock


1. Season chicken breasts with seasoned salt, brown in olive oil and set aside in a covered container.

2. Sauté mushrooms, garlic and chives in drippings from chicken breasts;add flour and stir for 3-5 minutes. 

3. Add wine and stock slowly, stirring often, boil and adjust seasonings.

4. Place chicken breast back into pan and heat. 

5. Serve over rice or couscous.