Slice chicken breast in half, flatten the halves between two pieces of waxed paper with a meat hammer until thin.
Pound the breasts to an equal thickness so they cook evenly and one breast doesn't cook faster then another.
Slice the mushrooms into thin slices. Finely chop the parsley. Finely chop the garlic.
Add the 2 tablespoons butter to a saut� pan, melt over medium heat, add the chopped garlic and mushrooms and cook until lightly browned, 12 -14 minutes. Remove the mushrooms and reserve.
Add the oil to the pan and up the heat to med-high. While the oil is heating up, dredge each chicken breast in flour and add to the pan.
Saut� the breasts for approximately 1-2 minute each side. It's important not to crowd the pan so they saut� and do not steam. Better to cook in batches then trying to cook them all at once.
Remove the breasts from the pan, reserve on a platter, and cover with tin foil to keep warm.
Add the Marsala wine to the pan to deglaze, scraping the small bits of chicken stuck to the pan. Add 1 cup chicken stock and when it bubbles, add 2 tablespoons butter to the pan to gloss your sauce. Simmer until slightly reduced, approximately 2 - 4 minutes.
Add the reserved mushrooms, season with salt and pepper and parsley.
Plate the chicken breasts along with your sides (I served this with rice) and top with sauce.
|
Servings:
8
|