Chicken Marsala

I made this over the weekend but didn't get any pictures of it. I'm so sorry to do that to you. Next time I make it I'll take pictures and add them to this post; I promise. This is a really easy dish even though I don't really have a recipe for it. Everything is just guessed at when it comes to the measurements so use your own discretion. I tried to duplicate this after having it a few times at a local restaurant and am quite happy with my results. I've been making it for a few years now and it's a wonderful dish to make when company is coming because it feeds about 6-8 people.

4-5 boneless skinless chicken breasts defrosted and sliced in strips and dredged in flour
1/2 stick of butter
1/2 c flour
1/2-2/3 box of chicken broth
1/2 c (or more if you like) marsala cooking wine
salt and pepper
1 can drained and quartered artichoke hearts
about 4 tbsp of capers

In a large deep skillet-Saute the chicken breasts in the butter. Once they are almost cooked through, sprinkle the 1/2 cup of flour in and saute till the flour is absorbed (add more butter if needed to absorb and cook the flour). Quickly pour in the chicken broth while stirring to thicken the sauce. You may not use all of the broth. Let simmer till the sauce is the consistency you like. If you got it too watery you can sprinkle some more flour and whisk and cook bubbling till the lumps are gone and the sauce is thickened again. Add the marsala, artichoke hearts and capers. Simmer for about 10 min. and then add the salt and pepper to taste.

This is a great dish served over pasta, rice, mashed potatoes, or raviolis.