6 Pieces Chicken breast, boneless, skinless, 6 oz.
1 Tbsp Melted bargarine
3/4 Oz Seasoned Flour (see the seasoned flour recipe)
3 Tbsp Mushrooms, sliced
1/3 Cup Chicken broth
1/3 Cup Marsala wine
1 clove of chopped garlic
Instructions and Notes:
1. Flatten chicken to 3/8″ thickness. Cover and refrigerate until needed. 2. Heat margarine in Teflon coated skillet. 3. Dip chicken into Seasoned Flour to coat evenly; shake off excess. 4. Sauté chicken for 2-3 minutes until golden brown on one side. Turn over and sauté on other side for 1 minute. 5. Add mushrooms, garlic, chicken broth, and Marsala wine. Continue to sauté for 2-3 minutes, until mushrooms are tender and chicken is thoroughly cooked. Place the chicken breast on a platter and top with the mushrooms and sauce from the pan.