Ingredients
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1/2 cup all-purpose flour
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1/4 teaspoon paprika
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1/4 teaspoon oregano
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1 teaspoon beau monde seasoning
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1/2 teaspoon garlic salt
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1/4 teaspoon thyme
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4 boneless skinless chicken breasts, pounded thin
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1 tablespoon olive oil
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2 tablespoons butter
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1 (8 ounce) package sliced mushrooms
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1 1/4 cups marsala
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1/4 cup cream sherry
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1 cup chicken stock
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1/4 cup half-and-half
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1 tablespoon cornstarch
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salt and pepper
Instructions
- Pound breasts thin between saran wrap using a meat mallet (or hammer.).
- In a shallow bowl or plate combine the flour and spices.
- Dredge the chicken breasts, shaking to remove any excess.
- Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side.
- Transfer to a plate and set aside.
- Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid.
- Add the Marsala wine and cream sherry and bring to a boil, scraping to remove any browned bits from the bottom of the pan.
- While the wine reduces, mix the half and half and corn starch to make a slurry.
- When the wine has reduced by half, lower the heat to medium, add the chicken stock and slurry, and return the chicken breasts to the pan.
- Cook until the breasts are cooked through and the sauce has thickened (about 5 minutes).
- Add salt and pepper to taste.