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Cooking Method
Heat olive oil in large sauté pan over medium-high heat.
1.
When the oil is hot, dredge both sides of the chicken
breasts in flour, shake off excess flour and place in pan.
2.
Sauté chicken, turning once, until lightly browned on both
sides.
3.
Transfer the chicken to a warm plate.
Drain all but a little bit of the oil and add mushrooms.
1.
Sauté the mushrooms until they begin to release their
juices.
2.
Add the Marsala wine, and scrape loose with a wooden spoon
all browning residues on the bottom and sides of the pan.
3.
Add butter, chicken broth, salt and pepper.
4.
Cook until the liquid is reduced by half, approximately 5
minutes.
5.
Place the chicken breasts back in the pan and cook until
heated through.
6.
Transfer the chicken breasts to warm serving plates, pour
sauce over them and serve.
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