Sunday, August 10, 2008
I love this recipe. It tastes like it took all day to make, but it's easy enough to throw together for a quick weeknight meal.
1 cup flour
salt and pepper to taste
4-6 boneless chicken breast halves, pounded to 1/2" thickness
2 Tbs olive oil
2 Tbs butter
8oz package of fresh mushrooms, sliced
3/4 cup marsala wine
1 cup chicken stock
In a shallow dish combine flour and salt and pepper to taste.
Add olive oil and butter to a large skillet and melt over medium high heat.
Dredge chicken in flour and brown on both sides in hot oil/butter mixture. Set chicken aside and keep warm. Add mushrooms to pan and saute until soft. Add wine and scrape up any brown bits in the pan, reduce heat and simmer until reduced by half. Add chicken stock and bring back to a simmer. Return chicken to pan, cover and simmer until chicken is cooked through and sauce has thickened.