Wednesday, October 14, 2009
2 skinless, boneless chicken breasts, pounded to 1/2 inch thickness
1 tablespoon olive oil
1 (8 ounce) container sliced mushrooms
1 cup Marsala wine (or substitute Marsala cooking wine)
1 cup chicken broth
3 tablespoons lemon juice
Sprinkle both sides of chicken breasts with salt and pepper. Dredge chicken in flour, turning to coat. Heat olive oil in a large skillet over medium-high heat. Add chicken; cook about 3 minutes on each side or until browned. Remove chicken from pan and keep warm. Add mushrooms, wine, broth and lemon juice to pan; reduce heat and simmer 10 minutes or until mixture is reduced and thickened somewhat. Return chicken to pan; turning to coat well. Cover and cook 5 minutes or until chicken is done.
Note: Mix a little water and cornstarch and add to liquid if it does not thicken to your taste. I usually do this to make the sauce thicker.
Yield: 2 servings