Directions
- 1Cut chicken breasts in half lengthwise, then pound them to an even thickness.
- 2Season the chicken all over with salt and pepper and dredge with flour, tapping off the excess.
- 3Heat olive oil and butter in a skillet, then add your chicken.
- 4Sauté until golden on both sides and cooked through.
- 5Transfer the chicken to a plate and tent with foil to keep warm.
- 6Add mushrooms and sauté until soft.
- 7Stir in onion powder and minced garlic.
- 8Add Marsala wine and let it reduce.
- 9Add chicken stock and heavy cream and simmer to thicken.
- 10Season with salt and add the chicken back to the pan.
- 11Garnish with parsley and spoon the sauce over the chicken to serve.
Ingredients
- 4 chicken breasts
- 1 pinch salt
- 1 pinch pepper
- 1 cup flour
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 pound mushrooms
- 1 teaspoon onion powder
- 2 cloves minced garlic
- 1 cup Marsala wine
- 1 cup chicken stock
- 1 cup heavy cream
- 1 handful parsley
Equipment
knifemeat pounderplastic wrapbowlskillettongswooden spoonaluminum foil
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