1 1/2 # boneless, skinless chicken breasts, pounded thin
1 cup flour
3/4 cup Marsala wine
8 ounces fresh mushrooms, sliced
1 ounce fresh garlic, mashed with 1 teaspoon salt in a mortar and pestle
1 lemon, juiced
1 tablespoon fresh parsley, minced
2 tablespoons butter
2 tablespoons extra virgin olive oil, plus more for browning chicken
salt
black pepper
garlic powder
cayenne pepper
- Preheat the oven to 200 degrees.
- Lightly season the chicken breasts with salt, pepper, garlic powder and cayenne.
- Lightly flour chicken.
- Coat the bottom of a pan (preferably cast iron) with olive oil, heat over medium heat.
- Cook breasts until browned on both sides.
- When the chicken is browned evenly put in oven to cook through and to keep warm.
- Deglaze the pan with the Marsala wine.
- In a separate skillet, heat the butter and 2 tablespoons of olive oil over medium heat.
- Saute the garlic for 2 minutes, then add the mushrooms and parsley.
- Cook until the mushrooms are soft.
- Add the lemon juice, set aside.
- Pour the wine and drippings into mushroom sauce.
- Add the chicken and stir to coat.
- Serve over noodles.
