An easy dish to make to impress your dinner party guests or to treat yourself with a fancy style of chicken. If you want to get fancy, substitute veal for the chicken.
5 chicken breasts, pounded evenly
10 oz Bella mushrooms, cleaned and sliced
All purpose flour for dredging the chicken
About 1/3 cup Olive oil, as needed
4 garlic cloves
1 shallot, diced fine
1/2 cup any kind of Marsala wine
11 oz of warm chicken stock
2 TBS sweet butter, cubed
1/4 cup heavy cream
Salt and pepper to taste
1/4 cup fresh parsley, chopped
Prepare your cooking station by chopping and slicing all the vegetables. Prepare your pounded chicken. Salt and pepper both sides.
In flat dish, add 1/2 cup all purpose flour, with salt and pepper.
Heat a large saute pan. Add two TBS of olive oil. Meanwhile, dredge the chicken breasts in flour. Tap the excess flour from the chicken. Carefully place the dredged chicken flat into the heated oil.
Brown chicken on both sides. Approximately 2-3 minutes on each side. Set aside.
In another frying pan, add 2 TBS Olive oil. Add mushrooms and let them brown on both sides. Now add the shallots and garlic. Let them marry and become a close family. Salt and pepper. When the mixture looks wilted, add the Marsala wine carefully off the stove, away from the flame! Stir into the mixture and blend together.
At this point, add the broth, the cubed butter. Add the the heavy cream a little bit at a time.
Shake the pan and add the chicken pieces into the sauce, let it cook for about 5 minutes on low heat.
Watch the sauce thicken. Sprinkle with fresh parsley.