4 chicken breasts, thinnly sliced
1/2 cups sliced cremini mushrooms
1 1/2 cups dry marsala wine
3 cups chicken broth
1 cup flour
After you clean each chicken breast, slice it into 4 thin slices lengthwise. Use a very sharp filet knife for the best results. Season each side with salt and pepper. Evenly coat in the flour and shake off an excess. While you are coating, begin getting a large skillet warm with about 2 tablespoons of oil in the bottom.
Once oil is hot, saute each chicken breast piece on each side, about 4 minutes a side or just until slightly browned. Set aside. Now toss in the mushrooms and saute until they begin to caramelize. This should take about 10 minutes.
Remove the mushrooms. With the heat on medium, deglaze the pan with the wine. Scrape all of the bits off of the bottom of the pan. Allow to reduce for about 5 minutes. Stir in the chicken broth and allow the entire sauce to cook for another 10 minutes. Put the mushrooms back in and allow to cook for another 5-7 minutes. Put the chicken back in and with the lid half on and half off cook for 25 minutes, flipping chicken over every 5 minutes. Serve and enjoy!
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