4 large halves boneless, skinless chicken breasts
oil for cooking
½ onion, coarsely chopped
6 oz. mushrooms, sliced
½ C. parsley, chopped
1 C. Marsala wine (sweet, not dry)
2 T. cornstarch
Place the chicken breast halves between two sheets of plastic wrap, pound them with a mallet until they are about ½ inch thick. Drench them in flour to coat them completely. Heat the oil in a skillet at medium heat, saute the breasts until lightly browned on both sides. Add the onion, mushrooms and three-fourths of the parsley. Add pepper to taste, about ½ teaspoon. Add the wine and quickly cover the pan and reduce the heat to minimum. Simmer about 30 to 40 minutes. Remove the chicken breasts and place them in a warm oven. Increase the heat on the mushroom wine mixture. Mix the cornstarch into about ¼ C. water and add to the mixture as required. Simmer until the sauce thickens. Remove from heat, add the remaining parsley and stir to even the mixture. Serve the sauce over individual servings of the chicken.
Makes 4 servings.
Filed under Poultry Tagged Italian, dinner