So I FINALLY made this dish. My mom and aunt always made this but I never tried. And the time has come.
1/2 cup flour
seasoning, if you wish
2 boneless, skinless chicken breasts, pounded thin
1 tablespoon olive oil
2 tablespoons butter
3 cups mushrooms
3/4 cup marsala wine
1 cup chicken stock
salt and pepper
Flatten the chicken and dredge in the flower and seasoning; shake excess off. Heat oil in a large pan over medium heat until hot but not smoking. Add 1/2 tablespoon of butter and cook the chicken until brown on both sides, about 3 minutes per side. Remove from pan and set aside.
Add 1/2 tablespoon of butter to the pan and add mushrooms. Cook until brown and the mushrooms have given off their liquid. Add the marsala wine and bring to a boil, scraping the bottom to remove brown bits. Reduce wine to half, add the chicken stock and cook for 3 minutes or until thickened slightly. Lower the heat to medium low and add the chicken back to the pan and cook the chicken through and sauce has thickened, about 5 to 6 minutes. Add the remaining tablespoon of butter, salt and pepper and serve immediately.
I made mashed potatoes and green beans as a side. And wine, too.
This was delicious 🙂