Monday, June 9, 2008


This dish is SO yummy! The original recipe called for Marsala or Marsala cooking wine. A good substitute for that is chicken broth. You have to try this, it is a DEElicious dish!


4 (About 6 oz) Skinless Boneless Chicken Breasts
1 Cup All-purpose Flour
1 Teaspoon Salt
1/4 Teaspoon Black Pepper
3 Tablespoons Butter
3 Tablespoons Olive Oil
8 oz. Cleaned, Chopped Mushroom (Baby Bella Are Nice)
1 1/2 Cup Chicken Broth
1/2 Cup Heavy Cream

Season the flour with salt and pepper. Dredge the chicken breasts in the flour and set aside.

Heat the butter and oil in a heavy skillet over moderately high heat until foam subsides. Sauté chicken, turning over once, until golden and cooked through, about 8 minutes total (4 - 5 minutes for each side). Remove from skillet and keep warm. Add the mushrooms to the pan and cook until tender and brown. Add the chicken broth to the pan and cook over high heat scraping the browned bits into the sauce. Continue to cook until the mixture has reduced by half. Stir in the cream and continue cooking until thick. Serve the chicken breasts on a warm platter, spooning the mushroom sauce over top. Garnish with flat leaf parsley.
Serve with Angel hair pasta.

1 comment:

Lisa Gutierrez said...

Made this last night for my family, and it is definitely going in the "make again" box! :) The kids didn't LOVE the mushrooms (hey, I'm not a mushroom person either, so I get it) but I wanted there to be more sauce, so next time I'll probably double the sauce and maybe put a few less mushrooms, since only my husband really loves them. Yummy!!!