2 Skinless, boneless chicken breasts
Salt and flour to taste
1/3 Cup flour
1/2 Cup olive oil
8 Ounces mushrooms sliced and cleaned
1 Clove garlic, minced
2 Teaspoons shallots, minced
2 Tablespoons butter
1/2 Cup sweet Marsala wine
1/4 Cup chicken stock
1/4 Cup dry white wine
1 Tablespoon lemon juice
Optional: Parsley and chopped carrots for garnish
Step 1: Split chicken breasts through the middle to make 2 pieces. Wrap in plastic and pound each one flat until they are about a quarter-inch thick. Season with salt and pepper on both sides of each piece of chicken.
Step 2: Put flour on a plate and dredge chicken both sides in the flour. Keep flour on plate. Heat oil over medium-heat. When the oil is hot, fry each piece of chicken for 3-4 minutes on each side until golden brown.
Step 3: Remove chicken and place on a serviing platter covered with foil. Add 1 tablespoon butter to the pan. Add mushrooms and cook until golden brown (about 8 minutes). Set aside.
Step 4: Add remaining 1 tablespoon butter to the pan, then add shallots and garlic. Cook until soft (about 1 minute) Pour flour from plate into pan. Cook for 2 minutes, stirring frequently. Add marsala, white wine, lemon juice, and chicken stock, scraping the bottom of the pan to loosen any of the brown bits (fond).
Step 5: Cook until sauce is slightly reduced (about 2 minutes). Return the chicke and mushrooms to the skillet, and cook another 2 minutes or until heated through. Season with additional salt and pepper to taste. Garnish as desired. Serve hot.