4 skinless, boneless chicken breast
All purpose flour, seasoned with salt and pepper, for dredging
1/4 cup extra-virgin olive oil
8 oz white mushrooms, stemmed and sliced
1/2 cup Marsala wine
1/2 cup chicken stock
2 tbls butter
1/4 cup chopped flat-leaf parsley
Place the chicken breasts between two pieces of plastic wrap and, using a meat mallet, pound them until they are about 1/4 inch thick. Place them in the seasoned flour, shaking off the excess.
Heat the oil over med-high in a large skillet. Fry the chicken pieces 5 minutes on each side, browning them before removing to a plate. Lower heat a bit and add the mushrooms, stirring until softened and browned. Season with salt and pepper. Add the Marsala wine and cook a minute to remove the alcohol. Be sure to have scraped the bottom of the pan to get the bits of chicken, etc up. Add the chicken stock and simmer for about 5 minutes to reduce the sauce slightly. Stir the butter into the sauce and add the chicken. Cook for another 5-7 mins to heat through. Add salt and pepper to taste. Stir parsley in before serving. Serve with rice, noodles or mashed potatoes.
Feeding7sisters 