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Ingredients
- 1/4 cup plus 2 tablespoons Extra Virgin Olive Oil
- 2 Cups Sliced white bottom mushrooms
- 8 thin chicken breasts (you can pound or slice breasts)
- 1/2 teaspoon garlic salt
- 1/4 teaspoon fresh ground black pepper
- 1 cup all purpose flour
- 1 cup Marsala Wine
- 1 cup chicken stock (broth)
- 1 tablespoon butter
- Garnish: chopped parsley
Details
Preparation time 10mins
Cooking time 45mins
Preparation
Step 1
In a large non-stick sauté pan heat 2 tablespoons butter over medium heat
Cook mushrooms, stirring occasionally until tender, remove and set aside.
Season chicken breasts on both sides with garlic salt and black pepper.
Dredge in flour, shake off excess.
In the same sauté pan, heat 1/4 cut olive oil over medium-high heat, cook chicken breasts 3 - 5 minutes on each side or until golden brown and completely cooked.
Remove chicken breasts from pan and set aside.
Deglaze pan with wine using a wire whisk, stirring briskly to loosen brown bits from bottom of pan.
Cook wine for 1 - 2 minutes stirring constantly.
Add chicken stock and butter, whisk to combine.
Add chicken and mushrooms to pan and cook until heated through.
Put chicken breast on plate, garnish with chopped parsley and serve.
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