This dish has been on the menu at our house
for decades. When we were young and didn't
know how to cook, we always ordered it when
we went to Italian restaurants. Once we learned
to cook, we learned how easy this is to make.
And better than the restaurants...
2 chicken breasts, pounded thin
flour for dredging
1/4 cup olive oil
1/2 pound of mushrooms, sliced
1/2 cup marsala wine
2 Tabl. butter
1/2 cup chicken stock
salt & pepper to taste
Heat olive oil in a large saute pan over
Dredge both sides of chicken breasts in
flour, shake off excess and place in pan.
Saute chicken, turning once, until lightly
browned on each side. Transfer chicken
to a plate and keep warm in a low oven.
Drain most of the oil from pan, keep a bit
in the pan and add the mushrooms. Saute
until they begin to release their juices.
Add the marsala wine and deglaze the pan
by scraping all the brown bits from the pan.
Add butter, chicken broth and salt &
pepper, cook for 5 minutes until the
liquid is reduced by half.
Place the chicken breasts back in the
pan and cook until heated through.
Place chicken on plates and pour
sauce on top.