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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A delicate wine sauce tops lightly breaded chicken for a truly elegant, restaurant-quality meal that will delight family and friends alike. âCher Schwartz, Ellisville, Missouri Ingredients:
4 boneless skinless chicken breast halves (4 ounces each) |
2 tablespoons king arthur unbleached all-purpose flour |
2 tablespoons olive oil |
2 cups sliced fresh mushrooms |
2 tablespoons butter |
3/4 cup marsala wine or chicken broth |
2 tablespoons minced fresh parsley |
1/4 teaspoon dried rosemary, crushed |
2 tablespoons grated parmesan cheese, optional |
Directions:
1. Flatten chicken to 1/4-in. thickness. Place flour in a large resealable plastic bag. Add chicken, two pieces at a time, and shake to coat.
2. In a large skillet over medium heat, cook chicken in oil for 3-5 minutes on each side or until a meat thermometer reads 170°. Remove and keep warm.
3. In the same skillet, saute mushrooms in butter until tender. Add the wine, parsley and rosemary. Bring to a boil; cook until liquid is reduced by half. Serve with chicken; sprinkle with cheese if desired. Yield: 4 servings.
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