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.

Source

Servings/Yield