Quick Chickan Marsala

One of the best things to ever happen to a chicken breast. Definitely dinner party worthy. Recipe serves two and is great served over pasta or noodles.

• Ready In: 15 mins
• Serves: 2

Ingredients

• 6  tablespoons all-purpose flour
• 1  teaspoon salt
• 1⁄4 teaspoon fresh ground black pepper
• 2 (5 ounce)  boneless skinless chicken breast halves
• 1 1⁄2 tablespoons olive oil
• 2  tablespoons unsalted butter
• 5  ounces white button mushrooms, sliced
• 1  cup sweet marsala wine
• 1  clove garlic, minced
• 1 1⁄2 tablespoons  freshly squeezed lemon juice (juice of 1/2 lemon)
• 1  tablespoon unsalted butter
• 1  tablespoon fresh parsley, finely chopped,divided

Directions

1. In a shallow dish, mix flour, salt and pepper; set aside; heat a skillet over medium-high heat until very hot; butterfly each chicken breast; dredge lightly in flour and set aside.
2. Add oil to skillet and when hot, saute chicken until lightly browned and cooked through, about 3 minutes on each side; set aside and keep warm.
3. Add butter to the skillet and saute mushrooms 5-7 minutes, until golden and all released liquid has evaporated.
4. Carefully add wine to skillet and stir, scraping browned bits up; add garlic, lemon juice, butter and 2 tsp parsley; cook until reduced and slightly thickened, about 2 minutes; adjust seasoning and pour over chicken; sprinkle with remaining parsley and serve immediately.