||boneless, skinless chicken breasts - cut in half and pounded to 1/4" between wax paper
||flour, salt, pepper, dry basil and oregano for chicken
||crimini or white mushrooms cut in half
||porcini mushrooms - see directions for rinsing and soaking below
|1 1/2 cups
||butter, flour, parsley to finish
||Put Salt& Pepper and herbs on chicken...Dredge the chicken breast halves in flour , shaking and tapping to remove any excess flour.
Heat oil/butter in large skillet over medium-high heat until hot but not smoking. (do not crowd chicken)
Saute until golden brown on both sides, 2 minutes per side.
Transfer to a plate and set aside.
||Add 1 --2 tablespoon of butter to the frying pan and add the crimini mushrooms. do not stir - until mushrooms are golden brown around the edges, stir and continue browning until they have given off their liquid and carmelized.
||Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly.
Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5-8 minutes.
Note:If sauce is not thick enough, Mix 2-3 TBS butter w/ equal amount of flour to make a past and swirl. and whisk in ( beurre manier)... Do not overcook the chicken .
Add parsley and chives optional
Good w/ fettucini or any flat noodle or rice or mashed potatoes
||*IMPORTANT: Rinse the mushrooms in swirling cold water, THEN put in boiling water and soak 30 minutes. Use the stock, but leave a little in cup on bottom that might be sandy.