Updated: Thursday, 14 Feb 2013, 11:16 AM CST
Published : Thursday, 14 Feb 2013, 7:23 AM CST
3 to 4 skinless, boneless, chicken breasts, pounded slightly salt and black pepper
3/4 cup all purpose flour
2 to 3 tablespoons olive
8 ounces sliced mushroom
2 tablespoons butter
1/2 cup Marsala wine
3/4 cup chicken stock
1/4 cup heavy cream
1/4 cup chopped flat-leaf parsley
Season chicken with salt and pepper. Dredge each piece of chicken in the flour.
Heat oil in a large skillet over medium-high heat. Add chicken and cook 3 to 5 minutes on each side until they are golden brown. Remove chicken and place them on a plate covered with foil. Add butter to the pan you cooked chicken in. Add mushrooms and saute mushrooms for a few minutes. Season them with salt and pepper. Add marsala wine and chicken stock and bring to a simmer. Simmer for a few minutes until the sauce starts to thicken. Add cream and cook another few minutes. Serve sauce and mushrooms over chicken breasts. Top with a little parsley before serving. Great over pasta, mashed potatoes or wild rice.