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1
Flatten the chicken breasts between 2 pieces of saran wrap, and pound with a meat mallet until thin.
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2
(You can use the edge of a can of soup, if you don't have a meat mallet.
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3
It's important that you pound the breasts to an equal thickness, so they cook evenly).
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4
Slice the mushrooms into thin slices.
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5
Set aside.
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6
Finely chop shallots to equal 1/2 cup.
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7
Set aside.
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8
Chop the parsley.
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9
Set aside.
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10
Mix the flour with the next 7 ingredients in the recipe.
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11
To Cook:.
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12
Add the butter to a lg.
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13
saute pan.
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14
Over med.
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15
heat, melt the butter, and add the mushrooms.
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16
After 2 mins., add the shallots.
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17
Cook until lightly browned, about 6-10 minutes Remove the mushrooms and shallots, and reserve.
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18
Add enough oil to the pan, so it makes a layer across the bottom.
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19
Add more as needed.
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20
Put the heat on high, until the oil gets nice and hot, then turn down to med-high.
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21
Saute the breasts for approximately 1-2 minutes on each side.
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22
(Remember the chicken breasts will cook fast because they are thin.
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23
Make sure you don't overcrowd the pan, or the chicken will boil instead of saute).
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24
Remove the breasts from the pan, reserve on a platter, and cover with aluminum foil to keep warm.
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25
Add the Marsala wine to the same pan to deglaze, scraping the small bits of chicken stuck to the pan.
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26
(Marsala is a wine and contains alcohol, so be careful when adding it to a hot pan.
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27
Better to remove the pan from the heat when deglazing any pan with wine.
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28
).
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29
Turn the heat down to medium, and simmer until slightly reduced, approximately 2 minutes.
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30
To thicken sauce, mix 3 T. cold water with 3 teaspoons cornstarch in a small bowl.
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31
Slowly add to the sauce, and stir until it thickens a little.
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32
If it isn't thick enough for your taste, add more cornstarch and water mix.
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33
If it is too thick for your taste, add more wine, a little at a time.
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34
Add the reserved mushrooms to the pan.
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35
Season with salt, pepper, and half of the parsley.
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36
Plate the chicken breasts, and top with Marsala sauce.
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37
Sprinkle with the rest of the parsley, for garnish.
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38
Serve.
