8 ounces container of baby bell mushroom, wiped clean and sliced
2 tablespoons unsalted butter
½ cup sweet Marsala wine
¼ cup white wine
3 tablespoons half and half
Instructions
If you could not find thinly sliced chicken fillets, split your typical chicken breast through the middle to make 2 pieces. Place plastic wrap over them and pound each one flat using a meat tenderizer/mallet until they are about a quarter inch thick. Season fillets with salt and pepper. Place flour in a bowl and and dredge each fillet.
Heat the Olive Oil over medium-high heat and when the oil is hot fry each piece of chicken for 3 minutes on each side until they are golden brown. I do mine in 2 batches. Remove chicken and cover with foil.
Reduce the heat to medium and add butter and mushrooms. Saute mushrooms for 4 minutes, season with salt and pepper.
Add marsala wine, white wine, and half & half allowing the liquid to reduce slightly – approx. 3 minutes. Pour mushrooms and sauce over chicken.
Recipe by Sugar and Spice at https://kathleenssugarandspice.com/2012/10/15/chicken-marsala-fast-dinner/