Feel free to use 16 to 24 oz of mushrooms, if a lot of mushrooms are desired. Additionally, you can also just purchase thinly sliced chicken breast from the store.
- 2 skinless boneless, chicken breasts, cut in half
- kosher salt and freshly ground black pepper
- 1/2 cup all-purpose flour add more if needed
- up to 1/2 cup olive oil or vegetable oil
- 3 tablespoons unsalted butter
- 3 to 4 cups of mushrooms; sliced recommend: cremini
- 2 shallots finely diced
- 2/3 cup sweet Marsala wine don't get the dry Marsala wine
- 1/2 cup chicken stock
- 1/4 cup dry white wine like a Sauvignon blanc or dry sherry
- 1/4 cup heavy cream
- Garnish with chopped parsley
Cut each chicken breast through the middle to make 2 pieces. Place plastic wrap over them and pound each one flat using a meat tenderizer/mallet until they are about a quarter inch thick. Season with a good amount of salt and pepper on both sides of each piece. Place some flour on a plate or shallow bowl and and dredge each piece of chicken in it.
Heat the oil over medium-high heat and when the oil is hot, fry each piece of chicken for about 4 to 5 minutes on each side until they are golden brown (this may require you to do this in 2 batches; don't crowd the chicken). Remove chicken and place on a paper towel lined plate, covering them with foil to keep warm.
Reduce the heat to medium and add butter, mushrooms and shallots. Season with salt and pepper. Cook for about 4 to 5 minutes (until the mushrooms start to brown and give off liquid) and then, add the marsala wine, chicken stock, white wine and heavy cream, allowing the liquid to reduce by half, for about 6 minutes. Place the chicken back into the pan with the mushrooms and garnish with the parsley. Serve and enjoy!