So, the Chicken Piccata was a huge hit! I thought that I would share with you another equally delicious dish. Again it can be a crowd pleaser with the kids; minus the sauce that is. I typically serve this with mashed potatoes but pasta works just as well. Even if you are not a big mushroom fan like my husband, I think that you will still enjoy this. I know my husband does!
1/4 cup of flour
salt and pepper
4 boneless chicken breasts-pounded flat
4 tablespoons butter
2 tablespoon olive oil
1/2 cup chopped onion
2 cloves minced garlic
1 cup sliced mushrooms
2/3 cup beef broth
3 tablespoon Marsala cooking wine (I like the Holland House brand you can find it in the salad dressing aisle of your local supermarket.)
1. Salt and pepper the chicken. In a shallow dish, spread the flour and coat the chicken on both sides.
2. In a large skillet, over medium heat add the oil and 2 tablespoons of butter. Add the chicken and brown both side cooking completely through.
3. Remove the chicken from the pan and keep warm. To the pan, add the onion, garlic and saute about about 3 minutes. Next add the mushrooms and cook until they are lightly browned about 3 more minutes.
4. Next stir in the Marsala, beef stock and remaining butter. Return the chicken to the pan. Simmer until the liquid is reduced by 1/3. Season with salt and pepper to taste.