1 lb Chicken breast, cut into 8 pieces
Salt and Pepper
Flour, for coating
8 tablespoons butter
1 tablespoon olive oil
2 cups mushrooms, thinly sliced
3 garlic cloves, minced
1 shallot, minced
2 tablespoons grated parmesan cheese
1 Cup + 2 T. Marsala cooking wine, dry not sweet
6 tablespoons chicken stock
1. Place chicken pieces between waxed paper and flatten. Dust each piece with salt, pepper and flour. Shake off surplus.
2. Melt 3 tablespoons butter and the oil in skillet and fry chicken in batches on medium heat for about 5 minutes each side.
3. Remove chicken from pan and arrange in a single layer in shallow ovenproof pan. Put in low oven (275-300 degrees) to stay warm.
4. In clean skillet, add 4 tablespoons butter and garlic and saute (do not brown) for a few minutes until soft. Add mushrooms and saute about 5 minutes. Use slotted spoon to lift mushrooms out of skillet and arrange on top of chicken breasts. Sprinkle with cheese and put back in oven until you finish next step.
5. Pour Marsala wine into skillet along with chicken broth and remaining 1 tablespoons butter and boil rapidly until reduced by half. Remove chicken from oven, plate it and pour wine mixture over the chicken breasts.
6. I served the breasts along with a small portion of angel hair pasta and homemade rosemary focaccia bread.
*Tip: Drizzle the sauce on just before serving so you don't make the outside of the chicken soggy.
**This sauce is soooo good! In this recipe I tripled it from the original. Drizzle some over your pasta for some extra flavor.