Ingredients
- 2 bonelless skinless chicken breasts
- salt and ground black pepper to taste
- ½ cup flour
- ½ cup oil, up to 1/2 cup
- 8 ounces mushrooms, cleaned and sliced
- 1 tablespoon butter
- ½ cup Marsala wine, sweet
- ¼ cup chicken stock
- ¼ cup sherry or dry white wine
- 2 tablespoons heavy cream
- freshly chopped parsley
Directions
Split the breasts to make to pieces. Cover with plastic wrap and pound until quarter inch thick. Season with salt and pepper. Place some flour on a plate and dredge each piece of chicken. Heat oil over medium-high heat. Fry 3-4 minutes on each side in two batches. (only 2 pieces in the pan at a time) Remove chicken and put on platter with toweling to soak up oil and cover with foil. Reduce heat to medium and add butter and mushrooms. Saute 4-5 minutes, season lightly. Add Marsala, sherry, cream, and chicken stock allowing the liquid to reduce slightly, approximately 3 minutes. Pour sauce over chicken and garnish with parsley. |