- 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
in a shallow bowl or plate combine the flour, garlic powder, salt and pepper.
quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.
heat the oil and 2 tbl butter in a large skillet over medium-high heat.
cook the chicken breasts until golden brown on both sides, about 3 minutes per side.
transfer to a plate and set aside.
add the remaining butter to the pan and add the mushrooms.
cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid.
add the marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan.
when the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly.
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.
plate chicken and pour over sauce and add chopped parsley to serve.