Historically the recipe comes from Italy. It is easy to make and has thus become a hit in many kitchens throughout the world. It is likewise found in many of the finest dining restaurants around the globe. This dish is superb served up with some rice or your favorite choice of potatoes. Don’t forget a fresh vegetable salad. Other welcomed additions to this dish are dinner rolls and a glass of red wine.
- 2 large boneless chicken breasts
- 1/4 cup Marsala wine or red wine
- 1/4 cup all purpose flour
- 2 shallots or 1 small onion chopped
- 2 tbsp chopped parsley
- 1/2 cup button mushrooms chopped
- 1/2 cup chicken broth
- 3 tbsp butter
- olive oil
- salt and pepper to taste
- Servings: 3
- Time: 45 minutes
- Level: Moderate
- Cuisine: Italian
(5 / 5)
- Flatten the chicken by gently pounding. Set aside.
- Combine flour, salt and pepper in a mixing bowl.
- Dredge chicken evenly in flour mixture until fully coated.
- Add olive oil in a preheated pan. Sear chicken over medium heat until all sides are brown. Set aside.
- In the same pan, add in olive oil. Put in mushrooms and shallots. Season with salt and pepper. Stir over medium high heat until soft and fragrant.
- Pour in Marsala wine and allow alcohol to cook off. Pour in chicken stock and bring to a boil. Simmer until half reduced.
- When half reduced, add in butter and parsley. Allow butter to dissolve.
- Place the cooked chicken back in and allow to sit for at least 3 minutes or until sauce thickens.
- Turn off heat and serve.
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