Ingredients
- Thin chicken breasts
- Flour
- Good mushrooms (Cremini, shiitake, e.g.)
- Butter
- Good olive oil
- Salt
- Pepper
- Marsala wine
- 1 cup chicken stock or bouillon
Preparation
Step 1
Either pound out the chicken to make it thin, or slice a thick breast in 1/2. Rinse them in cold water and lightly coat in seasoned (salt/pepper) flour.
In a large skillet, melt some butter combined with good olive oil. Place the coated breasts in the fat and cook 'til light brown on both sides. Remove to a plate.
In the same pan, add a little more butter and throw in the sliced mushrooms. Cook 'til they're browned and have given up their liquid (after having absorbed all the fat in the pan). At this point, add about 3/4 cup Marsala and let it reduce by 1/2. When that's happened, add the chicken stock and let it reduce again.
Put the chicken back in the sauce and let it cook for a few minutes, turning once so that both sides get the sauce.
Serve with parsleyed egg noodles.
I like the noodles on the side, but some people like the chicken over the noodles. Whatever the case, place the chicken wherever it will be served and spoon plently of the mushrooms and sauce over it.