Categories: Dinner, chicken, italian

Ingredients

• 4 chicken breasts
• 1/2 cup marsala wine
• 1 cup sliced mushrooms
• 2 tbsp chopped shallots
• 8 tbsp unsalted butter
• 1 cup chicken stock
• 2 tbsp fresh chopped parsley
• 1/4 cup extra virgin olive oil

Directions

1. Trim the fat from the chicken breasts, pound em to an even thickness, rub salt and pepper on them, dredge them in flour, shake off the excess, put them aside.

2. Heat the extra virgin olive oil on medium in a large non-non-stick skillet until the oil’s surface shimmers. Add 2tbsp of butter, let it melt, put the chicken in for 3 minutes, keep checking that cooked side so it doesn’t burn. Turn, cook for 2 more minutes. Remove the chicken, put on a paper towel-covered plate.

3. Add 2tbsp of butter, melt, add the shallots, let them cook for 2 minutes. Scatter the mushrooms, keep them spread out, cook for 3 minutes. Salt and pepper to taste, (taste it!)

4. Add the marasala wine, raise the temp to med-high, let it boil for 3 minutes or the sauce seems a slightly syrupy.

5. Add the chicken stock and remaining butter, bring to a boil for 3 minutes or the sauce is reduced by half.

6. Add the chicken back to the sauce for 2 minutes, flip them, cook for 2 more minutes.

7. Add the fresh parsley, serve over warm pasta.

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