Heat olive oil in a large saute pan over medium-high heat. When oil is hot, dredge both sides of the chicken breasts in flour, shake off the excess flour and place in pan. Saute chicken, turning once, until lightly browned on both sides. Transfer the chicken to a warm plate and keep warm.
Drain all but a little of the oil and add mushrooms. Saute the mushrooms until they begin to release their juices. Add the Marsala wine, and scrape loose with a wooden spoon all browning residues on the bottom and sides of pan.
Add butter, chicken broth, salt and pepper. Cook until the liquid is reduced by half, approximately 5 minutes. Place the chicken breasts back in the pan and cook until heated through. Transfer the chicken breasts to warm servings plates, pour sauce over them and serve.
By Connie from Cotter, Arkansas
I will certainly try this one, Connie. A couple of days ago I made your Palm Beach Chicken. Only I did it in the oven instead of on the grill. Served it with plain rice and put the basting marinade over the rice. It was scrumptous and my family loved it. Thanks for all your wond4rful recipes.
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