It was delicious, even Tia ate some of it...and if my picky little girl will eat it, it must be good! Try it, you won't regret it.
You will need:
3 boneless, skinless chicken breasts
3/4 c flour
1/4 t paprika
few turns of fresh ground pepper
1/4 t salt
1/4 t garlic powder
1/4 t parsley
2-3 T olive oil
2 T butter
3 c sliced mushrooms
3/4 c marsala cooking wine
1 c chicken broth
cornstarch
1. Pound chicken breast in between two pieces of wax paper with rolling pin(it works best) until about 1/2 inch or less thick.
2. Combine flour, paprika, pepper, salt, garlic powder, & parsley and dredge chicken in it.
3. Add olive oil and butter to a saute pan and heat over medium high heat, add chicken pieces when oil is hot(chicken should sizzle when placed in pan) Cook chicken, turning once until done, remove and set aside.
4. Throw sliced mushrooms into pan and saute until browned around edges, you may need a little more oil if they really start sticking.
5. Once mushrooms are done pour in marsala cooking wine and bring to a boil, cook liquid until reduced by about half, then pour in chicken broth and bring to a boil.
6. At this point I used about a 1/2-1 teaspoon of cornstarch mixed in a small amount of water to thicken sauce, whisk continuously until sauce is desired consistency. Make sure you reduce heat when introducing cornstarch to liquid otherwise you will end up with a globby mess in the pan.
7. Add cooked chicken to sauce and serve. (If it has taken you a long time to prepare the sauce chicken may need to reheat for a few minutes in the pan before serving:o)
Enjoy!
