Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper
- 1/2 cup all-purpose flour
- 4 tablespoons unsalted butter
- 4 tablespoons olive oil
- 1 cup sliced mushrooms
- 1/2 cup Marsala wine
- 1/2 cup chicken broth
- 1/4 cup chopped fresh parsley leaves
Instructions:
Place chicken breasts between two sheets of plastic wrap and gently pound until thin
Season both sides of chicken with salt and pepper
Dredge each chicken breast in flour, shaking off excess
In a large skillet, melt 2 tablespoons of butter with 2 tablespoons of olive oil over medium-high heat
Add chicken breasts and cook for about 3 minutes per side, until golden brown and cooked through
Transfer chicken to a plate and cover to keep warm
In the same skillet, add remaining butter and olive oil
Add mushrooms and cook until they release their juices and become golden brown, about 2-3 minutes
Pour in Marsala wine and chicken broth, scraping up any browned bits from the bottom of the skillet
Simmer until sauce reduces by half, about 10 minutes
Return chicken to skillet and simmer for an additional 2 minutes to heat through
Garnish with chopped parsley before serving
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