Recipe yields 5 servings
10 pieces of thin chicken breasts
1/2 cup all-purpose flour
1/2 tbsp thyme
1/2 tbsp oregano
1/4 tbsp garlic powder
2 tbsp butter
16 oz. mushrooms, any kind you like
2 cups Marsala wine
1 cup chicken stock
Salt and pepper, to taste
In a medium bowl, combine flour, thyme, oregano and garlic powder. Mix well to evenly distribute the spices among the flour.
Coat each piece of chicken in the flour mixture. Shake off any excess.
Melt 1 tbsp of butter in a deep pan. Cook chicken 4-5 minutes per side until outside becomes brown.
Remove chicken from pan and set aside on a plate.
Slice the mushrooms. Add the other tablespoon of butter to the pan and when melted, add the sliced mushrooms. Cook mushrooms until soft, brown and all juices have come out.
Cut the heat off the stove and then add the 2 cups of wine. Return the pan to high heat and bring to a boil. Cook until wine is reduced by half.
Add pieces of chicken to the sauce and cook for an additional 2-3 minutes.
Remove chicken onto a serving dish and coat with the sauce. Serve and enjoy!
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