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1
Add chicken bouillon cube to 1 cup of water and microwave for about three minutes.
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2
Stir until cube is dissolved.
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3
Put each chicken breast between sheets of plastic wrap and pound with a flat side of a mallet until even and 1/4 inch thickness.
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4
In a shallow bowl, combine 1/2 cup flour and 1 tbs Essence and stir to combine thoroughly.
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5
Dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.
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6
Heat 1 tbs olive oil in a large stainless steel skillet over medium-high heat until hot but not smoking and 1 tablespoon of the butter until melted.
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7
Add the chicken breasts and fry until golden brown on the first side, then flip and cook the second side until it is golden brown.
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8
The breasts should only cook about 2 minutes to 3 minutes on each side, depending on the size of the breasts.
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9
If you fry the chicken longer than this, it will be overcooked.
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10
Transfer the chicken to a shallow dish and it cover the dish tightly with plastic wrap so that no steam can escape.
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11
This will seal the moisture into the chicken.
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12
Add 2 tablespoons of butter to the pan that the chicken was cooked in and add the onions.
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13
Cook, stirring constantly, until soft, about two minutes.
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14
Add the mushrooms.
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15
Cook, stirring frequently, until mushrooms have given off their liquid and are starting to brown, about two minutes.
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16
Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan.
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17
Cook until the wine has reduced by half, about a total of four minutes.
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18
Add the chicken bouillon water to the wine mixture in the pan and cook for 3 minutes.
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19
Dissolve 1 tsp cornstarch in 2 tbs of cold water.
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20
Quickly stir the corn starch water into the sauce.
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21
Cook until the sauce has thickened slightly, about 30 seconds to a minute.
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22
Lower the heat to medium and return the chicken breasts to the pan (I liked to slice the chicken breasts before I do this)
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23
and continue to cook until they are cooked through and the sauce has thickened, about 3 to 4 minutes.
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24
Swirl in the remaining 1 tablespoon of butter (I like to add 2 tbs butter).
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25
Add salt and pepper, to taste if desired.
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26
I find that if the extra large bouillon cube was used, the dish does not need extra salt.
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27
Stir in the chopped parsley and serve immediately.
