This chicken was so good and will be making it again. Was even great the next day as leftovers for lunch at work.
- 2 skinless, boneless chicken breasts
- salt and pepper
- 1/2 cup flour
- 1/2 cup olive or vegetable oil
- 8 oz mushrooms, sliced and cleaned
- 2 tbsp butter
- 1/2 cup marsala wine
- 1/4 cup chicken stock
- 1/4 cup dry white wine
- 2 tbsp heavy cream
- Split each chicken breast through the middle to make 2 pieces.Place plasticwrap over them and pound each one flat using a meat tenderizer until they're about 1/4'' thick.
- Season each side with salt and pepper. Place some flour ona plate and dredge each piece of chicken in it.
- Heat the oil over medium- high heat and when the oil is hot cook each piece of chicken about 3-4 minutes per side until they're golden brown and cooked through. Place chicken when done on serving platter and cover with foil to keep warm.
- Reduce the heat to meadium and add butter and mushrooms. Saute mushrooms 4-5 minutes. Add marsala wine,sherry, chicken stock, white wine and heavy cream allowing liquid to reduce slightly - about 3 minutes.
- Pour mushrooms and sauce over chicken and serve
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