posted by Mary Ann Mariotti 04-24-99 10:11 PM
4 boneless, skinless chicken breasts
1/4 c. all-purpose flour
1/2 t. salt
1/8 t. pepper
1/4 lb. butter
nonstick cooking spray
8 oz. sliced shitake mushrooms
3 scallions, sliced
3/4 c. sweet Marsala
Place each chicken breast between two pieces of plastic wrap. Working from the center to the edges of each piece, lightly pound it with the flat side of a meat mallet to a 1/8" thickness. Remove plastic wrap. Combine flour, salt and pepper in a flat dish; lightly press chicken into this mixture to coat both sides.
Saute mushrooms, scallions until tender in a skillet. Transfer to a bowl, then brown the chicken in skillet over medium-high heat.
Return the mushroom mixture to skillet; carefully add wine. Cook, uncovered, for 2 to 3 minutes or until sauce thickens slightly; reduce heat and simmer to desired consistency.
Serve chicken topped with mushroom and sauce.
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