20ozchicken breast pieces2 breast halves, cut in half for 4-5 oz pieces, pounded to 1/4 inch
1/2cflour
2tablespoonsextra-virgin olive oil
2tablespoonsbutter
8ouncesmushroomssliced
3/4cupsweet Marsala wine
1/4cupchicken stock
1clovegarlicfinely minced
2shallotsminced
2tablespoonsfinely chopped parsley
1Tablespooncornstarch
Instructions
Combine 1/2 cup flour, salt, and pepper in a large shallow dish. Dredge chicken in seasoned flour, tapping off excess; set aside.
Heat a large skillet over medium-high heat until very hot. Add oil to skillet. When oil is shimmering, add chicken, and cook until lightly browned, about 3 minutes. Turn over, and continue heating until cooked through. Remove chicken to a plate and put in 170F oven to stay warm.
Heat 2 tablespoons butter in same skillet. Add garlic and shallots and cook, stirring, for about a minute. Add mushrooms, and cook, stirring occasionally, until mushrooms are golden brown.
Add wine to skillet, scraping up any brown bits with a wooden spoon. Whisk cornstarch into broth to create a slurry. Add this back to the pan with the parsley and cook until slightly thickened. Pour sauce over chicken. Serve immediately.
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.