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Ingredients
4 Boneless chicken breast; halved
Salt to taste
1/2 Teaspoon pepper
1/4 Cup flour for coating
Salt to taste
1 Tablespoon olive oil
1 Tablespoon butter
1 Cup fresh sliced mushrooms
1/2 Cup dry Marcela wine
1/2 Cup chicken broth
1 Tablespoon snipped fresh parsley
Instructions
Combine flour and pepper. Between two pieces of plastic wrap, pound chicken pieces lightly to, 1/4� thickness and sprinkle with salt to taste, coat chicken pieces with flour mixture.
In skillet heat butter over medium-high heat, saut� mushrooms until brown. Remove mushrooms and set aside.
Add olive oil and heat until very hot. Reduce heat to medium and cook the chicken halves about 2 to 3 minutes on each side or till golden brown and no pink remains. Add Marsala wine and chicken stock. Bring to boil, reduce heat and simmer, uncovered, for 3 to 4 minutes, and add the saut�ed mushroom and parsley. Simmer for an additional minute.