From the Kitchen of Home of Cooks
Time to Prepare: 15 minutes Cook Time: 30 minutes Serving: 4 People
4 skinless, boneless, chicken breasts (about 1 ½ pounds) 3 tablespoons of all purpose flour (for dredging) ¼ cup olive oil 2 tablespoons butter 16 oz. sliced baby bella or button mushrooms ½ cup marsala wine ½ cup chicken broth 2 tablespoons chopped flat-leaf parsley (optional) salt & pepper Cooking Method
Place chicken breasts on a cutting board and lay a piece of plastic wrap over them. Pound with a flat meat mallet, until they are about ¼ inch thick.
Place flour in a shallow plate and season with salt and pepper; mix with a fork to distribute evenly.
In a large skillet, heat oil over medium-high flame. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for five minutes on each side until golden, turning once. Do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.
Lower the heat to medium. Add the mushrooms to the drippings. Saute until they are nicely browned (about 5 minutes) and their moisture has evaporated.
Pour the marsala wine in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken broth and simmer for a minute or two to reduce the sauce slightly.
Stir in the butter and return chicken to the pan. Simmer gently for one minute to heat the chicken through. Garnish with chopped parsley before serving.
If you are using large chicken breasts, it's best to cut them horizontally in half to form two flat fillets. You can use less mushrooms, about 8 ounces, if you prefer less.
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