Ingredients

The following ingredients have 4 Servings
  • 1/4 cup all-purpose white flour
  • 1/4 tablespoon kosher salt
  • 1/4 teaspoon white pepper
  • 1/4 cup pan searing flour
  • 4 boneless, skinless chicken breasts
  • 1 teaspoon herbes de provence
  • 12 ounces assorted fresh mushrooms (white, crimini, shitake, etc.), chopped and stemed
  • 2 shallots, finely chopped
  • 2/3 cup dry marsala
  • 1/3 cup dry sherry
  • 1 tablespoon olive oil

Instruction

  • Pound chicken to 1/4-inch thick. Dredge chicken in pan searing flour and add to heavy, deep skillet preheated on high. Brown chicken on both sides, 3-4 minutes, and remove.
  • Add shallots and cook until tender, 3-4 minutes. Add wine and herbes. Cook to deglaze, scraping up brown bits at bottom of pan.
  • Add mushrooms and cook until tender. Return chicken to pan and cook until sauce is thick, about 10 minutes.