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Prep Time: 12 Minutes Cook Time: 3 Minutes |
Ready In: 15 Minutes Servings: 2 |
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One of the best things to ever happen to a chicken breast. Definitely dinner party worthy. Recipe serves two and is great served over pasta or noodles. Ingredients:
6 tablespoons all-purpose flour |
1 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
2 (5 ounce) boneless skinless chicken breast halves |
1 1/2 tablespoons olive oil |
2 tablespoons unsalted butter |
5 ounces white button mushrooms, sliced |
1 cup sweet marsala wine |
1 clove garlic, minced |
1 1/2 tablespoons freshly squeezed lemon juice (juice of 1/2 lemon) |
1 tablespoon unsalted butter |
1 tablespoon fresh parsley, finely chopped,divided |
Directions:
1. In a shallow dish, mix flour, salt and pepper; set aside; heat a skillet over medium-high heat until very hot; butterfly each chicken breast; dredge lightly in flour and set aside.
2. Add oil to skillet and when hot, saute chicken until lightly browned and cooked through, about 3 minutes on each side; set aside and keep warm.
3. Add butter to the skillet and saute mushrooms 5-7 minutes, until golden and all released liquid has evaporated.
4. Carefully add wine to skillet and stir, scraping browned bits up; add garlic, lemon juice, butter and 2 tsp parsley; cook until reduced and slightly thickened, about 2 minutes; adjust seasoning and pour over chicken; sprinkle with remaining parsley and serve immediately.
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