What you need:
- 1/2 cup all-purpose flour
- Garlic Salt Seasoning
- Salt Black Pepper to taste
- 2 (6 to 8-ounce) boneless, skinless chicken breasts, cut in halves and pounded thin
- 1 tablespoon olive oil
- 4 tablespoons butter
- 3 cups sliced mushrooms
- 1 1/2 cup Marsala
- 1 cup chicken stock (best if its homemade chicken stock)
- 2 Cloves Fresh garlic
What to do:
- In a shallow bowl or plate combine the flour and garlic salt, seasoning salt & Pepper and stir to combine thoroughly.
- Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.
- Heat the oil in a large skillet over medium-high heat until very hot but not smoking.
- Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3-4 minutes per side.
- Transfer to a plate and set aside.
- Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges Add garlic and sauté for 1-2 more minutes
- Add about a Tablespoon of your remaining flour (the same flour you dredged your chicken in) to the pan and stir around allowing the flour to cook for about 1-2 minutes.
- Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan.
- When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly.
- 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.
- Swirl in the remaining 2 tablespoons of butter; add salt and pepper, to taste For larger portions (more chicken) just add more ingredients to match.
I like to serve this over angel hair pasta, or garlic roasted mashed potatoes!