Chicken Marsala - chicken breasts

Method

• Put the chicken breasts between 2 pieces of waxed paper and flatten with a meat pounder until thin.
• Cut each chicken breast into 4 pieces.
• Add some flour to a shallow bowl.
• Dredge the chicken in the flour and shake off the excess flour.
• Add the butter and olive oil to a large saute pan over high heat and heat until it sizzles, do NOT let it brown.
• Add the chicken and saute until brown on both sides.
• Stir in the sliced mushrooms and saute briefly, then add the garlic.
• Add the Marsala and simmer for 3 minutes, then stir in the remaining 2 tablespoons of flour.
• Pour in the beef stock and let simmer until the sauce thickens, about 3 to 5 minutes.
• Transfer to a serving platter and serve.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
• The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.