Ingredients Jump to Instructions ↓

  1. 1/4 cup extra-virgin olive oil

  2. 2 pounds skinless and boneless chicken breasts, trimmed, sliced through horizontally, rinsed, and pounded flat

  3. 1 cup flour, for dredging chicken, plus

  4. 3 Tablespoons for the mushrooms

  5. 1/4 cup (1/2 stick) butter

  6. 3 cloves garlic, minced

  7. 10 to 12 ounces white mushrooms, sliced

  8. 3/4 cup Marsala wine

  9. 1 (15-1/2-ounce) can low-sodium chicken broth

  10. 2 Tablespoons chopped fresh parsley, sage, or thyme

  11. Salt and freshly ground pepper, to taste

Instructions Jump to Ingredients ↑

  1. Heat 1/4 cup oil in a large skillet, preferably cast iron, over medium-high heat. While the oil is heating, season the chicken breasts with salt and pepper and dredge them in 1 cup flour. Check to see if the oil is hot enough by dropping a pinch of flour into the pan; if the oil sizzles, it is hot enough.

  2. Cook the chicken breasts in batches for 2 to 3 minutes on each side, adding more oil to the pan if necessary, until they turn golden brown. When all the chicken has browned, set it aside and add the butter to the pan. When the butter has melted, add the garlic and cook until golden brown. Add the mushrooms and cook 10 minutes. Sprinkle them with the remaining 3 tablespoons flour and stir until all the flour has been absorbed. Cook the mushrooms 3 to 5 minutes. When they have turned dark brown and reduced considerably in size, add the wine , scrape up any bits from the bottom of the pan with a wooden spoon, and let the liquid reduce by half. Add the chicken stock and simmer for another 3 minutes. Add the fresh herbs and salt and pepper to taste.

  3. Return the chicken to the sauce in the pan to reheat for approximately 1 minute. Serve at once.

  4. Yield: 4 to 6 servings Recipe Source: Cooking With the Firehouse Chef by Keith Young (Berkley Pub Group)

  5. Reprinted with permission.


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