Sicillian Scacciata

I am not going to post the recipe for this because I will never make it again.  The crust used sour dough starter fed and composed mostly of white whole wheat flour and it took overnight plus all day to make.  The filling was kalamata olives, Italian sausage, broccoli, provolone cheese and oil packed sun dried tomatoes.
 

Chicken Marsala

Chicken Marsala   Total Time: 30 mins Yield: 4  

Ingredients

3 T. unsalted butter

2 C. sliced cremini mushrooms

4 six oz. thinly sliced chicken breasts

1/4C. AP flour

1/2 tsp.kosher salt

1/4 tsp. fresh ground pepper

1 T. EVOO

1/4 C.finely chopped shallots

3/4 C. Marsala wine

1C. chicken stock

1 T. ch. fresh rosemary 

Directions

1. Melt 2 tablespoons of the butter in a large skillet over medium heat. Add mushrooms and cook until they are golden brown on the edges. Remove mushrooms from skillet and set aside. 
2. Mix salt, pepper and flour. Dredge chicken breast in flour, shaking off any excess flour.
3. Heat olive oil in skillet over medium. When oil is hot but not smoking, add dredged chicken breasts and cook until golden brown on both sides, about 4 minutes per side. Remove cutlets from skillet and set aside. 
4. Add chopped shallots to skillet and cook until transparent, about 30 seconds. 
5. Add Marsala to skillet and reduce until just a small amount is left to coat the bottom of the pan, 3 to 4 minutes. 
6. Add stock and rosemary to skillet and reduce sauce by half, about 5 minutes. 
7. Whisk the remaining tablespoon of butter into sauce and add mushrooms. 
1. Return chicken cutlets and coat them with the sauce. Continue cooking over low flame until sauce is thickened, 3 to 4 minutes.