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    Servings: Not specified

    Directions

    Cut each chicken breast in half, and pound between layers of plastic wrap until each is about 1/4-inch thick. Season lightly with salt and white pepper and dredge in flour. Heat olive oil and butter in a large saute pan over medium-high heat. Shake off excess flour from chicken breasts and saute about 2 minutes per side until lightly browned. Add Marsala, chicken stock and mushrooms. Reduce to a simmer, and cook until mushrooms soften and sauce thickens slightly, about 5 minutes. Serve with a side of pasta.2 whole boneless, skinless chicken breasts salt and white pepper flour, for dredging 1 T. olive oil 1 T. butter 1/4 C. Marsala wine 1/4 C. chicken stock 1/3 C. sliced fresh mushrooms

    Ingredients

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    Comments

    Makes 2 servings.
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