Ingredients

The following ingredients have 4 Servings
  • 2 large chicken breasts
  • 1/2 cup all purpose flour
  • salt
  • black pepper
  • 2 tbsp unsalted butter
  • 3 tbsp unsalted butter
  • 8 oz baby bella mushrooms
  • 1/2 cup Marsala wine
  • 1/3 cup chicken broth
  • 1/2 tsp marjoram
  • salt
  • black pepper
  • 1/2 tbsp cornstarch
  • 2 tsp chicken broth
  • 1/4 cup diced green onion

Instruction

  • Using a sharp knife, slice each chicken breast in half, width-wise.
  • Season each chicken cutlet with salt and pepper on both sides. Spread flour in a wide, shallow bowl and dip chicken into the flour on all sides. Gently shake off excess flour. 
  • Preheat a large cooking pan over medium to medium-high heat and add butter. Once butter is melted, add battered chicken to the pan and sear for a few minutes on each side, until chicken is almost done.
  • Take chicken out of the pan and set it aside. Lower the heat to medium.
  • Melt butter in the same pan and add mushrooms. Saute mushrooms until softened and pour in Marsala wine.
  • Let wine simmer for a few minutes and add chicken broth, marjoram, salt, and pepper. Stir and let it simmer for a couple more minutes. 
  • In a small cup, mix cornstarch with a splash of cold chicken broth and pour it into the sauce, while stirring. Stir until the mixture thickens and add chicken back into the pan.
  • Sprinkle diced green onion over the top and cook for just a few minutes, until chicken is fully cooked.