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1
Pound chicken flat and slice in manageable pieces.
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2
Dredge chicken in flour that has been seasoned with salt and pepper.
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3
Clean, remove stem and quarter mushrooms.
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4
I use cremini mushrooms and like the larger pieces.
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5
Use whatever mushroom you prefer.
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6
Heat olive oil in large skillet over med-high heat.
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7
Add chicken pieces in single layer and brown on both sides.
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8
If you use small thin pieces like I do, the chicken will be done.
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9
If you're using larger, thicker pieces you may need to turn the heat back a bit so the chicken will cook all the way through.
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10
Remove chicken and set aside.
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11
Turn heat down to medium and add mushrooms.
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12
Cook until they start to release their juices.
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13
The mushrooms will pick up the flour remaining in the pan from the chicken.
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14
Keep stirring the mushrooms so the flour won't burn
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15
Add marsala to pan with mushrooms to deglaze pan.
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16
Bring to a boil and add chicken broth.
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17
Bring to boil then reduce to medium.
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18
Add chicken back to pan and let simmer until it has reduced to your desired consistency.
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19
Finish by adding 2 tablespoons of butter.
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20
I serve over bowtie pasta or with roasted potatoes and asparagus.
