This is one of my favorite dishes to order when we go out to eat Italian. So when I saw this recipe in my Phyllis Hoffman Celebrate Spring 2012 magazine I knew that I had to try it. I never knew it was so easy to make. We all loved this recipe! It was just as good as what I order at our favorite Italian restaurant! Will be making this many many more times to come. Here are the ingredients:
- 1/4 cup plus 2 Tablespoons extra-virgin olive oil
- 2 cups sliced white button mushrooms
- 8 thin chicken breast cutlets
- 1/2 teaspoon garlic salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup flour
- 1 cup Marsala wine
- 1 cup chicken stock
- 1 Tablespoon butter
Garnish: chopped parsley
- In a large nonstick saute pan, heat 2 tablespoons olive oil on medium-high heat. Cook mushrooms, stirring occasionally, until tender. Remove from pan, and set aside.
- Season chicken breasts on both sides with garlic salt and black pepper. Dredge in flour, shaking off excess. In same pan, heat remaining 1/4 cup olive oil on medium-high heat. Cook chicken breasts, in batches, 3 to 5 minutes on each side, or until golden brown. (If browning too quickly, reduce heat to medium, and add oil if needed.) Remove chicken from pan; set aside.
- Deglaze pan with wine, using a wire whisk and stirring briskly to loosen brown bits from bottom of pan. Cook for 1 to 2 minutes, stirring constantly. Add chicken stock and butter, whisking to combine. Return chicken and mushrooms to pan, and cook until heated through. Garnish with chopped parsley, if desired. Serve with pasta!