- 1/2 cup all-purpose flour
- 2 boneless, skinless chicken breasts, cut in halves and pounded thin
- 1 Tbsp. extra virgin olive oil
- 3 Tbsp. unsalted butter
- 3 cups sliced mushrooms
- 3/4 cup Marsala wine
- 1 cup low-sodium chicken broth
- Salt and freshly ground black pepper to taste
- Chopped green onions, for garnish
STEP 1: In a shallow bowl or plate combine the flour, salt and pepper and stir to combine thoroughly. Dredge the chicken breast halves in the flour mixture, shaking to remove any excess.
STEP 2: Heat the oil in a large skillet over medium-high heat until very hot. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside.
STEP 3: Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring occasionally, until mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping up any brown bits with a wooden spoon. When the wine has reduced by half, add the chicken broth and cook for 3 minutes, or until reduced and slightly thickened.
STEP 4: Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Add the remaining tablespoon of butter. Taste and adjust for seasoning. Garnish with chopped onions and serve immediately.