Write a review
- ½ cup all-purpose flour
- 2 (6 to 8-ounce) boneless, skinless chicken breasts, cut in halves and pounded thin
- 3 tablespoon olive oil
- 1 tablespoons butter
- 3 cups sliced mushrooms (crimini, oyster, shiitake, portabello)
- ¾ cup Marsala
- 1 cup chicken stock
- Salt and freshly ground black pepper
- 2 sprigs of rosemary
- 1 Tsp garlic, minced
- Place a slit in the chicken Breasts to create a pocket. Stuff each chicken breast with a sprig of rosemary.
- In a shallow bowl or plate combine the flour salt and pepper. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.
- Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside.
- Add 1 tablespoon of the butter to the pan and add the mushrooms. Cook the mushrooms, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid.
- Add the garlic and sauté for 1 to 2 minutes.
- Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan.
- When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly. Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Swirl in the remaining 1 tablespoons of butter.
- Remove the rosemary sprig from the center before serving