- 4 chicken breasts cut in half and pounded thin
- 4 tablespoons olive oil
- 4 tablespoons butter sliced and cold
- 8 cups sliced mushrooms
- 1 shallot chopped
- 1 cup wine Dry Marsala
- 1 1/2 cups chicken stock
- salt and pepper to taste
- 1 fresh lemon squezzed
- 2-3 tablespoons fresh parsley chopped
- 3 cups seasoned flour
n a shallow bowl or plate combine the flour and seasonings stir to combine thoroughly.
Quickly dredge the chicken breast in the seasoned flour mixture, shaking to remove any excess flour.
Heat oil in a large skillet over medium-high heat until very hot but not smoking.
Add 1 tablespoon of the butter and cook the breast until golden brown on both sides, about 3 minutes per side.
Transfer to a plate and set aside.
Add 1 tablespoon of the remaining butter to the pan and add mushrooms and shallots
Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid.
Add some salt and pepper to taste.
Add the wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan.
When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly and the stock reduce by half.
Lower the heat to medium and return the chicken breast to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5-6 minutes,
Swirl in the remaining 2 tablespoons of butter, add salt and pepper, to taste.
Add the lemon juice and chopped parsley fold in.
Serve over spaghetti.