- Yield: Serves 4
- 4 skinless boneless chicken breast halves
- 1/2 cup all purpose flour
- salt and pepper, to taste
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 medium shallots, finely chopped
- 1 cup fresh mushrooms, sliced
- 1/2 cup dry Marsala wine
- 1/4 cup chopped fresh parsley + more for garnish
Place chicken breast halves between sheets of plastic wrap and pound to flatten to 1/4-inch thickness. NOTE: if using thin-sliced breasts skip this step.
In a shallow dish mix flour, salt and pepper. Dredge the chicken in the flour mixture on both sides to coat, shaking off excess.
Melt butter and olive oil together in a large skillet over medium heat. Add shallots, garlic mushrooms and parsley and cook for 5 minutes, stirring occasionally.
Add chicken to skillet. Cook, turning once, until both sides are golden brown, about 8 minutes. Add Marsala and bring to a boil, stirring to scrape up any brown bits. Reduce heat to low and simmer until chicken is done (no longer pink inside), turning once, and sauce is slightly thickened, about 10 minutes.
Sprinkle with parsley and plate, spooning sauce and mushrooms over chicken. Serve immediately.
Side suggestions: Pasta tossed with butter and parmesan, mashed potatoes, sauteed green beans, tossed salad.