Split each chicken breast through the middle to make 2 pieces. Place plastic wrap over them and pound each one flat. Season a good amount of salt and pepper on both sides of each piece.
Heat 1 tbs butter over medium heat and brown the chicken but do not cook all the way through. Remove chicken and set aside.
Add 1 tbs butter, garlic, and mushrooms to the pan. Saute mushrooms for 4-5 minutes making sure to season them with salt and pepper lightly. Add marsala wine and bring to a boil. When reduced by half, add cream and chicken stock allowing the liquid to reduce slightly – approx. 3 minutes.
Return chicken to the pan and simmer until chicken is done. Stir in remaining two tbs of butter and top with parsley and oregano or chives.
Serving
Suggestions
Serve with vegatables or salad.
Originally Submitted
8/9/2013
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