4 boneless skinless chicken breasts
1 stick butter
1 cup flour
1 teaspoon salt
½ teaspoon pepper
1 cup milk
¾ cup marsala wine
1 cup sliced mushrooms
In large saute or fry pan, melt butter. While butter is melting, combine
flour, salt and pepper in small bowl. Dip each piece of chicken in milk; shake
off excess. Dredge chicken in flour mixture and add to fry pan. (I like to cut
chicken breasts in half before coating.)
Saute chicken in butter over medium to medium-high heat until browned and
cooked through, turning often. Add more butter as needed. (Be careful turning
chicken so as not to break off any of the flour coating.)
Remove chicken from pan and place on platter. Keep chicken warm while
making the sauce.
Turn heat to medium high and add the mushrooms; saute until cooked. With
mushrooms still in the pan, deglaze with the wine, stirring to get all of the
brown bits off the bottom of the pan. Turn heat to medium low and continue to
cook sauce, stirring frequently, until sauce has thickened slightly.
(Note: Sauce should be tasted frequently, and more wine or butter can be
added as necessary. If sauce does not thicken properly, add a little bit of
flour and continue to stir.)
When sauce is ready, add chicken back to the pan and turn to coat.
Remove chicken to serving platter and top with remaining sauce. Decorate
with parsley sprigs.