2 whole boneless chicken breasts
flour for dredging
salt and pepper to taste
1 T. olive oil
1 T. butter
1/2 C. Marsala wine
1/2 C. chicken stock
1 C. fresh sliced mushrooms (any type)
Cut each chicken breast in half. Pound each half to 1/4 inches thick. Season lightly with salt and pepper. Dredge in the flour and shake off excess.
Heat the oil and butter in a large saute pan. Add the chicken and lightly brown on each side, about 2 minutes per side.
Add the Marsala, chicken stock and mushrooms. Cook until the mushrooms soften and sauce thickens slightly, about 5 minutes.
Serve with a side of pasta.
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