Things You'll Need:
- 4 4-ounce chicken breasts, trimmed and pounded to 1/4-inch thickness
- 2 Cups sliced button mushrooms
- 3 Cups sweet Marsala wine
- 2 Tsp. fresh minced garlic
- salt and pepper to taste
- 2 Tsp. parsley
- flour
- 2 Tbsp. olive oil
- 2 Tbsp. unsalted butter
-
Step 1
Heat olive oil and melt unsalted butter in large saute pan over medium heat. Dredge chicken breasts in flour and add to oil-butter mixture just as butter starts to bubble. Brown chicken without flipping. You will see the sides of the breasts turn white. Wait for a little golden brown to form on the underside of the chicken before turning.
-
Step 2
Add mushrooms and coat in oil-butter. Once coated and starting to sweat, add minced garlic, salt (about two pinches), pepper (one pinch) and parsley. Mix in oil-butter to brown. If there is no more oil-butter, add another 1/2 tablespoon butter to mushrooms and garlic.
-
Step 3
Add Marsala wine once garlic browns lightly (about 30 seconds). The amount may vary depending on size of saute pan and mushrooms. Add just enough for the wine to rise above the edge of the chicken breasts, but don't submerge the chicken. Turn heat up to medium-high. Reduce until the wine blends with oil-butter and flour to create a slightly creamy gravy
-
Step 4
Remove chicken and plate. Return saute pan to heat and add a dollop of butter (about 1/2 tablespoon). This finishes the sauce, giving it a sheen and helps reconstitute the sauce if it breaks while cooking the chicken. Top the chicken with sauce.
-
Step 5
Serve with garlic butter pasta, gnocchi, or roasted rosemary potatoes.
