Ingredients
- 1/2 cup all-purpose flour
- 1 tablespoon garlic powder
- 2 boneless 6 to 8-ounce, skinless chicken breasts, cut in half and pounded thin or 4-6 thin chicken cutlets
- 1 tablespoon olive oil
- 4 tablespoons butter divided
- 1 package mushrooms sliced
- 3/4 cup marsala wine
- 1 cup chicken stock
- salt and freshly ground black pepper
- chopped parsley
Instructions
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in a shallow bowl or plate combine the flour, garlic powder, salt and pepper.
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quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.
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heat the oil and 2 tbl butter in a large skillet over medium-high heat.
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cook the chicken breasts until golden brown on both sides, about 3 minutes per side.
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transfer to a plate and set aside.
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add the remaining butter to the pan and add the mushrooms.
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cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid.
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add the marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan.
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when the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly.
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lower the heat to low and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes.
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plate chicken and pour over sauce and add chopped parsley to serve.
