Ingredients

The following ingredients have 4 Servings
  • 1 pound (450g) skinless boneless chicken breast halves (, pounded 1/4 inch (6mm) thick)
  • 1/3 cup (40g) flour
  • Salt and freshly ground black pepper
  • 1 shallot (, diced)
  • 2 garlic cloves (, minced)
  • 3 tbsp (42g) olive oil
  • 9 oz (250g) Cremini Mushrooms (, sliced)
  • 1/2 cup (120ml) Marsala wine
  • 1/2 cup (120ml) chicken stock
  • 3 tbsp (45g) whipping cream
  • 1 tbsp (14g) Butter

Instruction

  • To pound the chicken in thin slices cut chicken halves in half lengthwise, and if still too thick place plastic wrap over the chicken pieces and using a meat mallet pound until ¼ inch (6mm) thick.
  • Season chicken pieces with salt and pepper. Put flour in a plate and dredge each piece of chicken in flour discarding the excess.
  • In a large skillet heat about 1 tbsp oil over medium high heat. Add the chicken and cook on both sides until browned and cooked throughout. If necessary work in batches. Remove chicken and set aside on plate.
  • Add 1 tbsp olive oil and cook the onion and garlic for about 2 minutes until tender. Add the sliced mushrooms and cook until mushrooms are tender, for about 5-7 minutes more.  If too dry add more oil.
  • Add Marsala wine and boil for 1-2 minutes to burn the alcohol. Add the chicken broth, and cook 2 more minutes to reduce slightly. Add the cream and butter and stir until butter is melted.  Return chicken back in the sauce and continue to simmer for about 1-2 minutes.
  • Garnish with parsley and serve with fresh pasta.