4 chicken breast, pounded thin
2 teaspoons butter
2 cups sliced mushrooms
1 tablespoon chopped parsley
1/2 cup flour
1 tablespoon olive oil
1-1/2 cup Marsala wine
Salt/pepper to taste
- Saute the mushrooms in the butter until browned.
- Remove mushrooms from pan. Set aside.
- Add olive oil to pan.
- Dredge the chicken in the flour.
- Add to pan and cook chicken until done.
- Add the Marsala and simmer for 3 minutes.
- Add mushrooms, parsley, salt/pepper.
- Place chicken on plate.
- To serve; pour the sauce over the chicken.
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