1/2 cup flour
boneless/skinless chicken breasts or chicken tenders, pounded thin and seasoned
1 T olive oil
4 T butter
1 small container of sliced button mushrooms
3/4 cup marsala wine
1 cup chicken broth
cooked pasta of choice
chopped parsley for garnish
boneless/skinless chicken breasts or chicken tenders, pounded thin and seasoned
1 T olive oil
4 T butter
1 small container of sliced button mushrooms
3/4 cup marsala wine
1 cup chicken broth
cooked pasta of choice
chopped parsley for garnish
Place the 1 tablespoon of olive oil and one tablespoon of the butter into a large skillet and heat to medium-high. Dredge the chicken pieces in the flour and cook until golden brown on both sides and cooked through. You may have to do this in batches, depending on how many chicken pieces you are using. Set these to the side.
Add 1 tablespoon of the butter into the hot skillet and saute the mushrooms until tender and lightly browned. Add the marsala and bring to a boil. Reduce the heat and cook until the wine has reduced by half. Add the chicken broth and continue to cook until the sauce has slightly thickened. Remove the skillet from the heat and stir in the remaining two tablespoons of the butter.
To serve, place the pasta (just plain ol' spaghetti is great) on the plate, top with the chicken, and pour the sauce over all. Garnish with chopped parsley.
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