Categories: Chicken
Ingredients
- 2 tbsp olive oil
- 2 tbsp butter
- 4 chicken breasts
- 1 1/2 cups sliced mushrooms
- 1 small garlic clove, thinly sliced
- Flour for dredging
- Sea salt and black pepper
- 1 1/2 cups chicken stock
- 1 1/2 cups Marsala wine
- 1 tbsp lemon juice
- 1 tsp Dijon
Directions
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Chicken: Pound out the chicken with a mallet to about 1/2 inch thick.
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In a large skillet, heat the olive oil and 1 tbsp of the butter over medium-high heat. When the oil is hot, dredge the chicken in flour. Season with salt and pepper on both sides. Dredge only as many as will fit in the skillet. Don’t overcrowd the pan.
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Cook chicken in batches, about 1 to 2 minutes on each side or until cooked through. Remove from skillet and place on an oven-proof platter. Keep warm in the oven, while the rest of the chicken is cooking.
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Marsala sauce: In the same skillet, add 1 tbsp of olive oil. On medium-high heat, saute mushrooms and garlic until softened. Remove the mushrooms from the pan and set aside.
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Add the chicken stock and loosen any remaining bits in the pan. On high heat, let reduce by half, about 6 to 8 minutes. Add Marsala wine and lemon juice and in the same manner reduce by half, about 6 to 8 minutes. Add the mushrooms back in the saucepan and stir in the Dijon. Warm for 1 minute on medium-low heat. Remove from heat, stir in the remaining butter to make the sauce silkier.
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To serve, pour the sauce over chicken and serve immediately.