Ingredients
-
6 tablespoons all-purpose flour
-
1 teaspoon salt
-
1/4 teaspoon fresh ground black pepper
-
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
-
2 (5 ounce) boneless skinless chicken breast halves
Instructions
- 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.
- 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.
- Add butter to the skillet and saute mushrooms 5-7 minutes, until golden and all released liquid has evaporated.
- 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.