Ingredients
- 4 skinless boneless chicken breasts (about 1 1/2 pounds)
- Flour
- Salt & Pepper
- Olive oil
- 8 ounces small mushrooms cut into slices
- 1/2 cup sweet marsala wine
- 1/2 cup chicken stock or broth
- 2 Tbl unsalted butter
- parsley flakes
Preparation
Step 1
wrap in plastic and pound chicken breasts to a 1/4 inch flat if they are not thin.
Put some flour in a dinner plate and season with salt & pepper - mix with a fork.
Heat the oil over medium high heat in a large skillet. When hot dredge the chicken on both sides in the seasoned flour shaking off the excess.
Carefully slip the chicken into the pan and fry about 5 minutes on each side until golden turning once. Remove pieces to a platter in the oven to keep warm while cooking the rest.
Lower the heat to medium and add the mushrooms and saute until browned and their moisture has evaporated about 5 minutes. Season with salt & pepper and add the marsala wine. Boil for a minute to cook out the alcohol. Add the chicken stock and simmer a couple minutes to reduce slightly. Stir in the butter and return the chicken to the pan. Simmer gently for a couple minutes and remove from heat. Sprinkle with parsley and add any more salt & pepper you wish.