An easy to make chicken dish. Quickly sautée lightly floured chicken and then finish in a rich marsala reduction sauce with mushrooms. So yummy served with fresh pasta.
4 half skinless, boneless chicken breasts
3/4 C flour
2 t salt
1 t pepper
2 t Herbs de Provence
4 T butter
4 T olive oil
1 large shallot fine chopped
2 t minced garlic
1 pound Porcini mushrooms sliced
1/2 C Marsala wine*
1/2 C chicken broth
2 T sour cream
Salt and pepper
Heat oven to 170º Serves 4
Place 2 half chicken breasts between 2 sheets of plastic wrap and pound to about 1/4 inch thick. Repeat with remaining breasts.
Add seasonings to flour in large flat bowl( I use my Pyrex® Pie dish) and mix. Melt 2T butter and olive oil in large skillet. Dip 2 chicken breasts in flour and transfer to skillet. Cook about 5 minutes per side on medium high heat. Transfer to plate and place in oven. Add remaining butter and olive oil melt. Dredge remaining breast and cook. Transfer to plate in oven.
Add shallots to skillet cook over medium heat about a minute then add mushrooms and garlic. Cook mushrooms until juices are released.
Add Marsala and scrape bits from around the skillet. Add chicken broth and cook few minutes to reduce sauce. Add sour cream and combine. Place chicken breasts and juices to mixture and simmer for couple minutes. Season to taste with salt and pepper
Serve chicken over papperdelle or fettucine and pour remaking sauce over the chicken.As sides broccoli and green salad.
* I buy my Marsala from the local wine store.