Ingredients
- ½ cup flour
- 1 tablespoon custom seasoning
- 2 chicken Breasts (8 ounces) halved and pounded thin
- 1 tablespoon olive oil
- 4 tablespoons butter
- 3 cups sliced mushrooms
- ¾ cup Marsala wine
- ½ cup chicken stock
- Flat leafed parsley for garnish
Directions
- In a bowl mix flower and Cajun Seasoning together thoroughly
- Quickly dredge chicken into mixture – coat evenly
- In a large skillet over medium-high heat, add 1 tablespoon butter, olive oil and cook the chicken breasts golden brown on both sides (3 min per side).
- Remove chicken from pan and rest on a plate.
- Add 1 tablespoon butter to the pan and add mushrooms, cook till golden brown.
- Add Marsala wine and bring to boil to deglaze the pan and reduce down to medium-high until the liquid halves.
- Add the chicken stock and reduce until liquid has reduced and thickened (about 4 min)
- Lower pan to medium heat and return chicken to pan.
- Add remaining butter (2 tablespoons) and cook until chicken is cooked through (5 min)
- Add salt and pepper to taste, add parsley and serve immediately
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